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Redfish or Seatrout
Heat heavy iron skillet until red hot, wipe skillet with rag dipped in olive oil. Melt butter and dip fillet of fish into it (skin side down) powder other side of fillet. Place powdered side down in skillet then powder skin side after fillet is in pan. When edges turn white, turn fillet, cook until fish is white (of course the fillet will be black). Add melted butter, lemon and serve.
* Use K-Paul's blackening powder for best results.