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Blackened Redfish

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Ingredients
  Red fish/Red snapper fillet 1 1⁄4 Pound, cut into 4 portions (Fresh Or Frozen, 1 Red Fish Fillet Or Four 4 Ounce Fillets)
  Onion powder 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Ground white pepper 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Butter/Margarine 3 Tablespoon, melted
Directions

Thaw fish, if frozen.
In a small bowl combine onion powder, garlic powder, white pepper, red pepper, black pepper, thyme, and salt.
Heat a 12 inch iron skillet or heavy aluminum skillet over high heat.
Meanwhile, brush fillets with some of the melted butter or margarine.
Coat fillets on both sides with seasoning mixture.
Add coated fillets to unoiled skillet.
Drizzle a little remaining melted butter or margarine over each fillet.
Cook, uncovered, over high heat about 2 minutes (3 minutes for 1 inch thick portions) or till blackened.
Turn.
Drizzle with butter and cook for 1 1/2 to 2 minutes or till blackened and fish flakes with a fork.
Remove thinner fillets.
Continue cooking thick portions for 1 to 3 minutes more or till done.
Grilling method: Coat fish with seasoning mixture as directed.
Remove grill rack.
Place the unoiled 12 inch skillet directly atop hot coals.
Heat about 5 minutes or till drop of water sizzles.
Add fish to skillet.
Drizzle fillets with butter.
Cook for 2 1/2 to 3 minutes or till blackened.
Turn.
Drizzle with butter and cook for 2 1/2 to 3 minutes or till blackened and fish flakes with a fork.
Remove thinner fillets.
Continue cooking thick portions for 1 to 2 minutes more.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Party

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