Blackened Redfish

This recipe is also excellent used with tuna, mahi, shark, grouper and
small black drum.

Blackening Mix
1 1/2 teasp. cayenne pepper
1 1/2 teasp. paprika powder
3 teasp. salt
1 teasp. onion powder
1 teasp. garlic powder
1/2 teasp. white pepper
1/2 teasp. black pepper
1/2 teasp. oregano
1/2 teasp. thyme
olive oil
1/4 lb butter (1 stick) You can use the Blackening Mix recipe
shown or use your favorite pre-made blackening seasoning from seafood
markets or gourmet shops.

Mix all the dry ingredients thoroughly to form the blackening mix. Rub 3
or 4 single/serving fish fillets with the olive oil and dust with the
blackening mix. Heat a cast iron skillet to nearly red hot. Drop one-half
of the stick of butter into the pan. Immediately place the fillets in the
pan which should be cooked for no more than 2 minutes per side. Add
additional butter after turning if needed. It is recommended to cook
blackened fish outside because of the amount of smoke that is generated.
Alternate method for inside cooking. It will still generate quite a bit of
smoke. Use any type of skillet, preferably with a non-stick finish. Place
the pan on the burner set on high and add one-fourth of the stick of
butter. Wait until the butter turns dark brown, nearly black. Then, put in
2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high
heat. If more remains to be cooked, add more butter and allow the butter
to turn dark brown once more before placing the additional fillets in the
skillet.


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