Blackened Redfish #5
| Yield: | 6 Servings |
| Categories: | Fish |
| SEASONING | ||
| 1 | tb | Sweet paprika |
| 2 1/2 | ts | Salt (I use less) |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 1 | ts | Cayenne pepper |
| 3/4 | ts | Ground white pepper |
| 3/4 | ts | Ground black pepper |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| FISH | ||
| 6 | Redfish; pompano, tilefish, or snapper filets (I use red snapper) not more than 3/4" thick; 8-10 ounces each | |
| 2 | Sticks unsalted butter; melted (note: I use olive oil to coat the fillets and a lot less butter to cook them - use your judgement) | |
| Olive oil (optional) |
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