|Dried minced onion||1 Tablespoon|
|Cayenne||1 1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Butter/Margarine||4 Tablespoon, melted|
|Peanut oil||1 Tablespoon|
|Redfish fillets||24 Ounce, patted dry (4 Pieces, 6 Ounce Each)|
Combine onion, cayenne, garlic powder, dried thyme, celery salt, salt, and pepper.
Mix butter and peanut oil with blackening spices.
Place blackening mixture into a shallow bowl.
Roll each fish fillet in the blackening mixture.
Set fish on a plate and refrigerate until ready to grill.
Preheat stovetop grill.
Cook fish over high heat for about 2 minutes.
Make sure your kitchen is well ventilated; open a window.
Turn fish over, cover with the grill lid, and continue cooking over medium-high heat for 2 to 3 minutes longer or until fish is cooked.
Fish will blacken slightly on the outside and be opaque on the inside.
Remove to serving plate