Blackened Redfish

Name: Blackened Redfish
Ingredients: 1 Tbsp. sweet paprika; 2 1/2 tsp. salt; 1 tsp. onion powder; 1 tsp. garlic powder; 1 tsp. cayenne pepper; 3/4 tsp. ground white pepper; 3/4 tsp. black pepper; 1/2 tsp. dried thyme; 1/2 tsp. dried oregano; 3/4 lb. unsalted butter, melted; 6 (8 to 10 oz.) fillets redfish or snapper (maximum 3/4-inch thick)

11 ingredients

2 steps

Ingredients

1 Tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. ground white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
3/4 lb. unsalted butter, melted
6 (8 to 10 oz.) fillets redfish or snapper (maximum 3/4-inch thick)

Directions

1

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, at least 10 minutes (the skillet can not be too hot for this dish).
2

Meanwhile, pour 2 tablespoons melted butter in each of the 6 small ramekins; set aside but keep warm in oven at 250°.