6 8 oz redfish fillets -- (8 to 10)
3/4 pound Unsalted butter -- melted
1 tablespoon Sweet paprika
2 1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
3/4 teaspoon Ground white pepper
3/4 teaspoon Ground black pepper
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried oregano leaves
Fish fillets (preferably redfish, pompano or tilefish) cut 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 fillets in half horizontally to have proper thickness.
If you can't get any of these fish, salmon steaks or red snapper fillets can be
substituted. In any case, the fillets or steaks must not be more than 3/4 inch
thick. Heat a large cast-iron skillet over very high heat until it is beyond the
smoking stage and you see white ash in the skillet bottom (the skillet cannot be
too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the
faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
ramekins; set aside and keep warm. Reserve the remaining butter in its skillet.
Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix
ingredients in a small bowl. Dip each fillet in the reserved melted butter so
that both sides are well coated; then sprinkle seasoning mix generously and
evenly on both sides of the fillets, patting by hand. Place in the hot skillet
and pour 1 teaspoon melted butter on top of each fillet (be careful, as the
butter may flame up). Cook, uncovered, over the same high heat until the
underside looks charred, about 2 minutes (the time will vary according to the
fillet's thickness and the heat of the skillet). Turn the fish over and again
pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more.
Repeat with remaining fillets. Serve each fillet while piping hot. To serve,
place one fillet and a ramekin of butter on each heated serving plate.