Blackened Redfish

Method

• Step-by-step Method: Blackened Redfish
• Pat the redfish fillets dry on both sides with paper towels
• Preheat a large heavy skillet (preferably cast iron) over high heat until just beginning to smoke
• Melt the butter gently in a small saucepan or microwave and set aside
• In a small bowl, combine sweet paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, dried thyme, and dried oregano
• Pour the melted butter into a shallow dish large enough to fit the fillets
• Dip each redfish fillet in melted butter to coat both sides thoroughly
• Sprinkle both sides of each fillet generously and evenly with the spice-herb mixture, pressing gently so coating adheres
• Add a small amount of melted butter into the hot skillet to lightly coat the surface
• Working in batches if needed, place fillets in the hot skillet, presentation side down first
• Cook undisturbed for about 2 minutes until the underside develops a blackened, charred crust
• Flip the fillets carefully and cook for an additional 2 minutes on the other side until fish is just cooked through and crisp
• Transfer cooked fillets to a plate and repeat cooking steps with remaining fillets, adding butter between batches as needed
• Serve immediately with suggested accompaniments such as lemon wedges, fresh herbs, or a light tossed salad
• Plate with crisp fillet on top, sprinkle extra spice mix lightly around the plate edge, and garnish with a sprig of thyme or oregano if available