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3/4 lb butter, melted in a skillet
1 tbs paprika
2-1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
6 fish fillets
Heat a cast iron skillet over a high heat until it is VERY hot. Combine
the dry spices together in a bowl. Dip each fillet in melted butter and
then sprinkle the seasoning mixture over both sides. Put the fillets in
the skillet and pour in the remaining butter. Cook the fish until the
underside begins to char or blacken, then turn and cook the other side.
This will cook quickly and creats alot of smoke.
3/4 lb butter, melted in a skillet
1 tbs paprika
2-1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
6 fish fillets
Heat a cast iron skillet over a high heat until it is VERY hot. Combine
the dry spices together in a bowl. Dip each fillet in melted butter and
then sprinkle the seasoning mixture over both sides. Put the fillets in
the skillet and pour in the remaining butter. Cook the fish until the
underside begins to char or blacken, then turn and cook the other side.
This will cook quickly and creats alot of smoke.
Ingredients:
6 8 oz redfish fillets -- (8 to 10)
3/4 pound Unsalted butter -- melted
Seasoning Mix:
1 tablespoon Sweet paprika
2 1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
3/4 teaspoon Ground white pepper
3/4 teaspoon Ground black pepper
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried oregano leaves
Directions:
Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. 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. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. 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 by hand. Place in the hot skillet and pour 1 teaspoon 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 (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. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate.
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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