Blackened Redfish
AmericanSeafoodIntermediate15 minBy Northstar
Ingredients
Servings
4
- 0.8 lb butter, melted
- 1 tbsp paprika
- 2 0.5 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground red pepper
- 0.8 tsp white pepper
- 0.8 tsp black pepper
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- 6 fillets redfish, catfish, or other firm white fish fillets
Instructions
- 1
Heat a cast iron skillet over the highest heat until VERY hot (this will take 8 to 10 minutes and creates a lot of smoke — cook outdoors or with excellent ventilation).
- 2
Combine all dry spices (paprika, salt, onion powder, garlic powder, ground red pepper, white pepper, black pepper, thyme, and oregano) in a bowl.
- 3
Dip each fillet in melted butter, then sprinkle the seasoning mixture generously over both sides.
- 4
Place fillets in the extremely hot dry skillet and pour remaining butter over them. Cook until the underside begins to char or blacken, about 2 minutes. Turn and cook the other side until the fish is done.
- 5
Serve immediately — the fish should have a black crust with a juicy, flavorful interior.