Recipe - Blackened Seasoning

6 810 ounce redfish fillets
Three fourths pound Unsalted butter; melted

SEASONING MIX
1 tablespoon Sweet paprika
2 One half teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground cayenne pepper
Three fourths teaspoon Ground white pepper
Three fourths teaspoon Ground black pepper
One half teaspoon Dried thyme leaves
One half teaspoon Dried oregano leaves

From: nelson@seahunt.imat.com (Michael Nelson)

Date: Wed, 29 Dec 1993 01:31:29 GMT
NOTE: 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 Three fourths inch thick. Heat a large castiron 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. I had this in K Pauls Restaurant in New Orleans.
It is a taste experience you will never forgive yourself for missing should
you ever be lucky enough to find yourself in N'awlins and you don't go to K
Paul's and order this. Even people who don't like fish love this dish. From
Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and
Company, Inc. ISBN 0688028470

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