Mar 032014

6 ounce redfish fillets, sliced 1/2″ thick.
3/4 pound butter, melted
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/4 teaspoon red pepper
1/2 teaspoon dried thyme

Heat a large saucepan over high heat until it is ridiculously hot.
Combine all the seasonings in a bowl.
Dip each fillet in the melted butter.
Then generously sprinkle seasonings over both sides of the fillets, pat seasoning down.
Place in the hot saucepan.
Cook, uncovered, over high heat until the underside looks charred, about 2 minutes.
Carefully pour a teaspoon of melted butter over fillets, turn fish and cook until fish done.

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 March 3, 2014  Posted by at 12:00 am Entree, Mardi Gras, Seafood