Blackened Redfish from Jerry Blose

Cook outdoors! This Cajun specialty really smokes!

Ingredients

  • 1 lb. redfish or red snapper fillets
  • 3 Tbsp butter, melted
  • 1 Tbsp Pepper Mixture (recipe below)

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

Directions

  1. Prepare pepper mixture: combine all ingredients, mixing well. Store in a tightly sealed container, shaking well before each use.
  2. Prepare fish: measure the thickness of the fish. Brush with some of the melted butter and coat fillets evenly on both sides with the 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 the skillet.
  4. Cook: add fish to the skillet, thickest pieces first. Carefully drizzle with the 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 the fish flakes with a fork.
  5. Serve at once.

Notes

Serves 3-4.