Magic Grilled Fish
|Firm fish fillets||80 Ounce (Such As Redfish, Pompano, Tilefish, Red Snapper, Or Salmon Or Tuna, 1/2 Inch Steaks)|
|Unsalted butter||3⁄4 Cup (12 tbs), melted (1 1/2 Sticks)|
|Blackened redfish||8 Teaspoon (3 Tablespoons Plus 2 Teaspoons, Chef Paul Prudhommes Blackened Redfish Magic)|
Heat grill as hot as possible and have flames reaching above grid before putting fish on grill.
Add dry wood chunks to glowing coals to make fire hotter.
Dip each fillet in melted butter so that both sides are well coated, then sprinkle Blackened Redfish Magic generously and evenly on both sides of fillets, patting it in by hand.
Place fillets directly over flame on very hot grill and pour 1 teaspoon of the melted butter on top of each.
Cook, uncovered, directly in flames until underside looks blackened, about 2 minutes.
Turn fish over and grill until cooked through, about 2 minutes more