Blackened Redfish

If Redfish is not available to you, substitute Pompano, Tilefish, Catfish, Drum, Red Snapper fillets, Tuna or Salmon steaks. Whatever fish you use, the fillets or steaks must be between 1/2 inch and 3/4 inch thick.

You must have an excellent hood vent system to do this inside. Consider cooking this outside on a gas grill or butane burner if not. Turn the vent on high and open the windows if you stay inside.

You must have a heavy cast iron skillet.

From Chef Paul Prudhomme's Louisiana Kitchen.

Use 3 tablespoons Chef Paul Prudhomme's Blackened Redfish Magic or make your own as follows.

Seasoning Mix

• 1 tablespoon sweet paprika

• 2 1⁄2 teaspoons salt

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon ground red pepper, cayenne preferred

• 3⁄4 teaspoon freshly ground white pepper

• 3⁄4 teaspoon freshly ground black pepper

• 1⁄2 teaspoon dried thyme

• 1⁄2 teaspoon dried oregano

Mix well and set aside.

3/4 pound unsalted butter, melted in a separate skillet.

6 (8-10 ounce) fish fillets or steaks, 1/2 inch thick

Heat a large heavy cast iron skillet over very high heat for 8 to 10 minutes until you are well past the smoking stage and you see white ash in the skillet. The skillet can not be too hot for this dish.

Pour 2 tablespoons melted butter in each of 6 small ramekins. Set aside and keep warm for service. Reserve the remaining butter in it's skillet.

Heat the serving plates in an oven at 250 degrees.

Dip each fillet in the melted butter in the skillet until both sides are well coated. Sprinkle about 3/4 teaspoon of the seasoning mix on each side of the fish. Place the fish in the hot skillet, pouring 1 teaspoon of melted butter over the fish. Use caution because the butter may flame up.

Cook for about 2 minutes, flip the fish, pour 1 teaspoon of melted butter over the other side, and cook another 2 minutes. The time may vary slightly depending on the thickness of the fish and the heat of the skillet. Repeat with the remaining fillets.

The skillet must be hot and completely dry between batches. Avoid a burnt or bitter taste by wiping out the pan between batches.

Serve each fillet piping hot on a heated plate with one ramekin of melted butter.

bon appetit