Blackened Redfish

Ingredients

• 4 redfish fillets, about 6 oz each
• 6 tbsp unsalted butter, melted
• 1 tbsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp kosher salt
• 1 lemon, cut into wedges

Method

1. Mix the paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper and salt in a small bowl.
2. Pat the fillets dry, brush both sides with some of the melted butter and press the spice mix on evenly.
3. Heat a cast-iron skillet over high heat for 5 minutes with the kitchen fan on high, or use an outdoor burner, because it smokes.
4. Lay in the fillets and spoon a little butter over each. Cook until a dark crust forms, about 2 minutes, then flip and cook 2 to 3 minutes more, until the fish flakes and reaches 145°F.
5. Serve right away with the remaining butter drizzled over and lemon wedges on the side.

Notes