Blackened Redfish or Pomano PDF Print E-mail
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Wednesday, 22 June 2011 23:38

3 sticks unsalted butter, melted in a skillet Seasoning mix: 1 TBS paprika 2 ½ tsp salt 1 tsp onion powder 1 tsp garlic powder ½ tsp cayenne pepper ¾ tsp white pepper ¾ tsp black pepper ½ tsp thyme ½ tsp oregano 6 (8-10-ounce)...

 

3 sticks unsalted butter, melted in a skillet

Seasoning mix:

  • 1 TBS paprika
  • 2 ½ tsp salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • ¾ tsp white pepper
  • ¾ tsp black pepper
  • ½ tsp thyme
  • ½ tsp oregano
  • 6 (8-10-ounce) fish fillets, cut about ½” thick (not more than ¾”)
  1. Prepare seasoning mix by combining all ingredients in a small bowl
  2. Heat large cast-iron skillet over very high heat until you see white ash in skillet bottom (skillet cannot be too hot)
  3. Pour 2 TBS of the melted butter into each of 6 small ramekins and set aside, keeping warm; reserved butter should remain in skillet
  4. Serving plates should be heated in a 250° oven
  5. Dip each fillet in the reserved melted butter, coating both sides
  6. Sprinkle seasoning mix generously and evenly on both sides of fillets; press it with you hand
  7. Place each fillet into hot skillet and pour 1 tsp melted butter on top (careful because butter may flame up); cook for about 2 minutes until underside looks charred
  8. Flip fillet, again 1 tsp butter on top, and cook 2 more minutes
  9. To serve, place on heated plate with ramekin of butter on each plate

Serves 6

 

Last Updated on Wednesday, 06 July 2011 03:50