Fish Recipes - Blackened Redfish 3

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Blackened Redfish 3

Blackened Redfish 3

1 teaspoon of salt
1/2 teaspoon of red pepper
1/2 teaspoon of white pepper
1/4 teaspoon of black pepper
1/4 teaspoon of dried thyme
1/4 teaspoon of dried basil
1/4 teaspoon of dried oregano
2 teaspoons of paprika
8 Skinless boneless filets of redfish
1/2 cup of melted butter

Combine all seasonings in small bowl. Dip fish pieces in melted butter, coating both sides. Sprinkle with seasoning. Heat Cast Iron skillet over high heat about 5 minutes or longer until it is beyond smoking stage and starts to lighten in color on the bottom. Add two or more fish filets and pour 1 tsp. butter on top of each piece. Skillet may flame up so be careful. Cook over high heat about 1-1/2 minutes. Turn, pour a bit more butter on top and cook another 1-1/2 minutes. Continue until all filets are cooked. Serve right away. Note: Due to smoke produced, outdoor cooking is recommended.
Yields: 4 Servings

POMPANO OR TILEFISH CAN BE SUBSTITUTED. From the . Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.

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