Blackened Redfish
The "Redfish" of the world really hated this Blackend craze!!! If you can do this outdoors it is best unless you have a REAL good vent system over your range, it Will smoke alot. Note:fish fillets (preferably redfish) cut about 1/2 to 3/4 inch thick. Redfish and pompano are ideal for this method of cooking.
List of Ingredients
- 6 to 8 oz Redfish fillets
- 1 teaspoon Garlic powder
- 3/4 lb Butter,melted
- 1 teaspoon cayenne pepper, Ground
- 1 Tablespoon Sweet paprika
- 3/4 teaspoon white pepper,Ground
- 2-1/2 teaspoon Salt
- 1 teaspoon black pepper,Ground
- 1 teaspoon Onion powder
- 1/2 teaspoon thyme leaves,Dried
Instructions
- Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage, and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
- Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins, set aside and keep warm. Reserve the remaining butter in its skillet
- Combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides are well coated, then sprinkle seasoning mixgenerously and evenly on both sides of the fillets, patting by hand.
- Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (use care, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks well charred, about 2
minutes (the time will vary according to the fillet's thickness and the heat of the skillet).
- Turn the fish over and again pour 1 teaspoon butter on top, cook until fish is done, about 2 minutes more. Repeat with remaining fillets.
- Yield: 6 Servings
Final Comments
The Whizbang's go crazy for this spicy fish.
|
|
member logon
