Blackened Redfish

6 Servings
Redfish Cajun
Blackened Cajun Redfish

6 oz fish lets (preferably redfish pompano or tilefish)
1 tablespoon sweet rika
2.5 t t
1 t on powder
1 t lic powder
1 t ground pepper (preferably cayenne) white pepp
.75 t dried me leaves
0.5 t dried gano leaves
4 tablespoon melted ter

Heat a large cast-iron skillet over 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 T melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Thoroughly 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 mix generously and evenly on both sides of the fillets, patting it by hand. Place in the hot skillet and pour 1 t melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes. Turn the fish over and again pour 1 t butter on top; cook until the fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each while piping hot.


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