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Blackened Redfish

1 tb Paprika
1 1/2 ts Ground black pepper 1 1/4 ts Garlic powder 1 1/4 ts Onion powder
1 ts Ground red pepper
1 ts Salt
1/2 ts Dried oregano leaves
1/2 ts Dried thyme leaves
6 8-oz redfish or other mild, white fleshed fish (cut in 1/2-inch-thick fillets), and drained
1/4 c (1/2 stick) butter, melted


In plastic food-storage bag, combine paprika, black pepper, garlic powder, onion powder, red pepper, salt, oregano, and thyme. Brush fillets with some of the butter. Shake each fillet in seasoning


In wel1-ventilated kitchen (see Note) or over an outdoor fireplace or grill, heat large cast-iron skillet for at least 5 minutes. Add some of the remaining butter to skillet, then quickly add fish. Sprinkle any remaining seasoning mix onto fillets.


Over high heat, cook fish in butter until bottoms are black; turn over and cook on other side until fish is firm and flakes easily.


Note: Preparation of this recipe produces beavy smoke. Be very careful wben cooking indoors.


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