Blackened Red fish
HEAT BUTlER TO MELT IN A SMALL SKILLET, OVER A MEDIUM FLAME, AND SET
ASIDE Click here to return to recipe page
3/4 pound unsalted butter
1 tablespoon sweet paprika
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground oregano
6 each firm white fish fillets, about 1/2# each
HEAT A LARGE CAST-IRON SKILLET OVER A HIGH FLAME, BEYOND THE SMOKING STAGE, UNTIL A
SMALL AMOUNT OF WHITE ASH FORMS IN THE BOTTOM
MEANWHILE, PLACE 2 TABLESPOONS BUTLER INTO EACH OF 6 SAUCE CUPS, SET ASIDE
COMBINE PAPRIKA, SALT, ONION AND GARLIC POWDERS, CAYENNE, WHITE AND BLACK PEPPERS,
THYME, AND OREGANO-MIX WELL
COAT FILLETS WITH MELTED BUTLER, PAT WITH SEASONING MIXTURE TO COAT EVENLY
PLACE 1 FILLET INTO THE HEATED SKILLET
TOP WITH 1 TABLESPOON MELTED BUTLER (CAUTION! IT WILL FLAME UP!)
HEAT FOR 2 MINUTES, TURN
TOP WITH ANOTHER TABLESPOON MELTED BUTLER
HEAT FOR ANOTHER 2 MINUTES
REMOVE TO A HEATED PLATE, KEEP WARM
REPEAT WITH REMAINING FILLETS, HEATING SKILLET AS BEFORE SąSERVE HOT, WITH MELTED BUTLER
TO THE SIDE.