Blackened Redfish

Cook Outdoors! This Cajun specialty really smokes!


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
  1. Prepare pepper mixture: Combine all ingredients mixing well. Store in a tightly sealed container shaking well before each use.
  2. Prepare fish: Measure thickness of fish. Brush fish with some of the melted butter and coat fillets evenly on both sides with pepper mixture.
  3. 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.
  4. 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.
  5. Serve at once.
Serves: 3-4