Blackened Redfish
Cook Outdoors! This Cajun specialty really smokes!
Ingredients:
| 1 lb. redfish or red snapper fillets |
| 3 Tbsp butter, melted |
| 1 Tbsp Pepper Mixture |
Pepper Mixture:
| 1 Tbsp onion powder |
| 1 Tbsp garlic powder |
| 1 Tbsp dried thyme, crushed |
| 1 Tbsp ground white pepper |
| 1 Tbsp ground red (cayenne) pepper |
| 1 Tbsp ground black pepper |
| ½ Tbsp salt |
Preparation:
- Prepare pepper mixture: Combine all ingredients mixing well. Store in a tightly sealed container shaking well before each use.
- Prepare fish: Measure thickness of fish. Brush fish with some of the melted butter and coat fillets evenly on both sides with pepper mixture.
- Prepare skillet: Place a cast iron skillet directly over a very hot burner. Heat for several minutes or until a drop of water vaporizes in skillet.
- Cook: Add fish to skillet, thickest pieces first. Carefully drizzle with remaining butter. Cook, uncovered, 2-3 minutes per side for ½ to ¾ inch fillets (3-4 minutes for 1 inch thick fillets) or until fish flakes with fork.
- Serve at once.
Serves: 3-4