Blackened Redfish

1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon crushed dried oregano
3 pounds redfish
1 1/2 cups butter, melted
2 teaspoons butter, melted

1. Being careful, heat large, heavy skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes.
2. Meanwhile, in a shallow bowl, combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, pepper, thyme and oregano.
3. Dip redfish (no thicker than 3/4-inch) in 1 1/2 cups melted butter then dredge in the spices to coat evenly.
4. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet. The butter may flare, so take care. Cook, uncovered, over high heat until the underside looks charred, about 2 minutes. Turn over and again pour 1 teaspoon butter on top and cook until the fish is done, about 2 minutes. Serve hot.

Makes 6 servings.

I love Blackened Redfish.

Yeah. It's one of those things that taste so good, you can't stand it.

I had it twice in Memphis and it was soooo good. I ordered it when I got back home and I think they just poured a ton of pepper on it. Yuk.

Metal,

With your cooking skills, you're going to make somebody a good wife some day.

Thanks.... I think?

Hey, I saw him first.

No problem, Winx. I'll step aside.

Thanks.

That means you get to do the dishes!

I have a dishwasher.