Blackened Redfish (Recipe)
This recipe will make everyone wanna go back and fill another cooler full of Redfish within about 10 minutes of the time they finish eating!
Melt 2 sticks of unsalted butter in a skillet and set aside.
- Seasoning Mix
- 1 tbsp. sweet paprika
- 2 tsp. salt
- 1 tsp. onion powder
- ¾ tsp. white pepper
- 1 tsp. garlic powder
- ½ tsp. dried thyme leaves
- 1 tsp. cayenne (or other chili powder)
- ½ tsp. dried oregano
- 6 (8 to 10 oz. red fish or other fillets), cut ½” thick.
Heat heavy skillet over high heat for several minutes until it is smoking hot! I mean smoking hot! While pan is heating combine the seasoning mix. Dip each fillet in melted butter, coat both sides well. Next, sprinkle seasoning mix generously and evenly on both sides of fillet. Place fillets in the smoking hot skillet and pour 1 tsp. butter on the top of each one. Do not crowd the skillet. Allow plenty of room to be able to turn fish and allow them to char! Cook until each fillet looks charred, which is about 2 minutes a side. (This is why we cut the fillets the same thickness so they will take approximately the same time to cook).
Serves 4 very happy people immediately after they gobble it up. Serve with a nice cold bottle of Lager!
Be Well, Live well, Eat well - the Camo Gourmet