Redfish (tuna, mahi, shark, grouper, black drum)
1 1/2 teasp. cayenne pepper
1 1/2 teasp. paprika powder
3 teasp. salt
1 teasp. onion powder
1 teasp. garlic powder
1/2 teasp. white pepper
1/2 teasp. black pepper
1/2 teasp. oregano
1/2 teasp. thyme
1/4 lb butter (1 stick)
You can use the Blackening Mix recipe shown or use your favorite pre-made
blackening seasoning from seafood markets or gourmet shops.
Mix all the dry ingredients
thoroughly to form the blackening mix.
Rub 3 or 4 single/serving fish fillets with the olive oil and dust with
the blackening mix. Heat a cast iron skillet to nearly red hot. Drop
one-half of the stick of butter into the pan. Immediately place the
fillets in the pan which should be cooked for no more than 2 minutes
per side. Add additional butter after turning if needed.
It is recommended to cook blackened fish outside because of the amount
of smoke that is generated.
Alternate method for inside cooking. It will still generate quite a
bit of smoke.
Use any type of skillet, preferably with a non-stick finish. Place the
pan on the burner set on high and add one-fourth of the stick of butter.
Wait until the butter turns dark brown, nearly black. Then, put in 2
or 3 prepared fillets. Cook about 2 minutes per side maintaining high
heat. If more remains to be cooked, add more butter and allow the butter
to turn dark brown once more before placing the additional fillets in