Blackened Redfish

Ingredients

• 4 redfish or red drum fillets, 8 oz each
• 12 tbsp unsalted butter
• 1 tbsp sweet paprika
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1 1/2 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp black pepper
• 1/2 tsp white pepper
• 1 lemon, cut into wedges

Before you cook

• Open a window and turn the exhaust fan to high, or set up the skillet on an outdoor burner, because this cooking method makes real smoke.
• Stir the paprika, salt, garlic powder, cayenne, onion powder, thyme, oregano, black pepper, and white pepper together in a shallow dish.
• Pat the fillets dry and trim them to an even 1/2-inch thickness.
• Melt 8 tablespoons of the butter in a wide shallow bowl for dipping.

Steps

1. Set a large cast iron skillet over the highest heat you have and let it heat for 10 minutes, until it is gray-white and smoking.
2. Dip a fillet in the melted butter, coating both sides completely.
3. Lay the buttered fillet in the spice mixture and press so the surface is heavily coated on both sides.
4. Lower the fillet into the dry skillet and pour a teaspoon of melted butter over the top.
5. Cook for 2 minutes without moving the fish, until the underside is charred and crusted.
6. Turn the fillet, add another teaspoon of butter, and cook for 2 minutes more.
7. Move the fish to a warm plate and repeat with the remaining fillets, one or two at a time.
8. Melt the remaining 4 tablespoons of butter in a small pan and pour it over the fish.
9. Serve straight away with lemon wedges.