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Blackened Redfish

1 tb Sweet paprika 2 1/2 ts Salt
1 ts Onion powder
1 ts Garlic powder
1 ts Cayenne pepper
3/4 ts Ground white pepper
3/4 ts Ground black pepper
1/2 ts Dried thyme
1/2 ts Dried oregano

6 Redfish; pompano, tilefish, or snapper filets not more than 3/4" thick; 8-10 ounces each
2 Sticks unsalted butter; melted
Olive oil (optional)

Heat a large cast-iron skillet over high heat for several minutes (the pan should be beyond the smoking stage).

While the pan is heating, mix all the seasonings together (or just do it as you measure). Pour 2 tablespoons of melted butter on each fillet (or coat them with olive oil) turning to coat both sides and sprinkle generously and evenly with the seasoning mix, patting it in by hand.

Place the fillets in the skillet in a single layer and pour 1 teaspoon of butter on top of each. Be careful, as the butter may flame up. Cook uncovered until the underside is charred, about 2 minutes. Turn the fish over, top with another teaspoon of butter, and cook another 2 minutes.

Repeat with remaining fillets, if all could not fit in the skillet at one time.

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