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6 Red fish fillets, 1/2-3/4" thick, skinned
2 1/2 c Unsalted margarine
1/2 c Fresh lemon juice
1 1/2 ts Red (cayenne) pepper
1 ts Salt
2 ts Fresh ground black pepper
1 tb Dried leaf thyme Curly parsley sprigs Lemon wedges
Pat fillets dry with paper towel. Refrigerate. In saucepan, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend; cool to lukewarm. Place on empty 10 inch cast iron skillet over high heat. Best to do outside. Heat until bottom has a definite white haze and begins to smoke; dip fillet in butter sauce. Place in hot skillet. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets. Garnish with parsley sprigs and lemon wedges. Caution - will create clouds of smoke and high heat.