Cook Outdoors! This Cajun specialty really smokes!
|1 lb. redfish or red snapper fillets
|3 Tbsp butter, melted
|1 Tbsp 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
- 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.