Blackened Redfish

NOTE: Fish <a href="/technique/T5RHCC68/fillet">fillets</a> (preferably redfish, pompano or tilefish) <a href="/technique/XZBDDD5G/cut">cut</a> about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the <a href="/technique/T5RHCC68/fillet">fillets</a> in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper <a href="/technique/T5RHCC68/fillet">fillets</a> <a href="/technique/TPWNYF5L/can">can</a> be <a href="/technique/W5QQLYTM/substituted">substituted.</a> In any case, the <a href="/technique/T5RHCC68/fillet">fillets</a> or steaks must not be more than 3/4 inch thick. <a href="/technique/XZFHRHHF/heat">Heat</a> a large cast-iron <a href="/technique/MYJ2HRB7/skillet">skillet</a> over very high <a href="/technique/XZFHRHHF/heat">heat</a> until it is beyond the <a href="/technique/QRT27MZS/smoking">smoking</a> stage and you see white ash in the <a href="/technique/MY

Meanwhile, pour 2 Tablespoons <a href="/technique/LWS4TC42/melted-butter">melted butter</a> in each of 6 small ramekins; set aside and keep <a href="/technique/FVYNJCCW/warm">warm.</a> Reserve the remaining butter in its <a href="/technique/MYJ2HRB7/skillet">skillet.</a> <a href="/technique/XZFHRHHF/heat">Heat</a> the <a href="/technique/Y6MVNCHX/serving">serving</a> <a href="/technique/ZJ3WDM5Q/plate">plates</a> in a 250F oven.

Thoroughly combine the <a href="/technique/MYJ2HRB7/seasoning">seasoning</a> <a href="/technique/7S3QCKWK/mix">mix</a> ingredients in a small bowl. Dip each <a href="/technique/T5RHCC68/fillet">fillet</a> in the reserved <a href="/technique/LWS4TC42/melted-butter">melted butter</a> so that both sides are well <a href="/technique/6BTCX64M/coated">coated;</a> then sprinkle <a href="/technique/MYJ2HRB7/seasoning">seasoning</a> <a href="/technique/7S3QCKWK/mix">mix</a> generously and evenly on both sides of the <a href="/technique/T5RHCC68/fillet">fillets</a>, patting by hand. Place in the hot <a href="/technique/MYJ2HRB7/skillet">skillet</a> and pour 1 teaspoon <a href="/technique/LWS4TC42/melted-butter">melted butter</a> on <a href="/technique/R34ZSY3M/top">top</a> of each <a href="/technique/T5RHCC68/fillet">fillet</a> (be careful, as the butter may <a href="/technique/3J4YNDT6/flame">flame</a> up). Cook, uncovered, over the same high <a href="/technique/XZFHRHHF/heat">heat</a> until th

Repeat with remaining <a href="/technique/T5RHCC68/fillet">fillets.</a> <a href="/technique/Y6MVNCHX/serve">Serve</a> each <a href="/technique/T5RHCC68/fillet">fillet</a> while <a href="/technique/B56DXXQ7/piping">piping</a> hot.

To <a href="/technique/Y6MVNCHX/serve">serve</a>, place one <a href="/technique/T5RHCC68/fillet">fillet</a> and a ramekin of butter on each <a href="/technique/XZFHRHHF/heated">heated</a> <a href="/technique/Y6MVNCHX/serving">serving</a> <a href="/technique/ZJ3WDM5Q/plate">plate.</a> I had this in K Pauls Restaurant in New Orleans. It is a <a href="/technique/WDCS6JL5/taste">taste</a> experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this <a href="/technique/QQVZX64Y/dish">dish</a>.