Blackened Red Recipe

Blackened Red Recipe

Ingredients:

6 pcs of fillets (red, pompano or tile, 8-10 ozs, 1/2″ thick)
3/4 lb of butter (unsalted); creamed

For the Seasoning Mix:
1 Tbsp of paprika (sweet)
2.5 tsps of salt
3/4 tsp of pepper (white, ground)
1 tsp of onion (powdered)
1 tsp of garlic (powdered)
1 tsp of pepper (Cayenne, ground)
3/4 tsp of pepper (black, ground)
1/2 tsp of thyme leaves (dried)
1/2 tsp of oregano leaves (dried)

Instructions:

Heat cast-iron large skillet on high flame around ten minutes ’til beyond smoking when you can see whitish ash on bottom.

Pour two tablespoons butter (melted) into six little remekins then set them aside, keeping warm. Then reserve remaining butter into skillet. Have serving dishes heated in 250 degree F oven.

Combine ingredients for seasoning into bowl. Submerge fillet one by one into reserved liquid butter ’til well-coated. Dust seasoning liberally and equally on fillets and pat using hands.

Put on skillet then drop liquid butter unto fillet a teaspoon each. Then cook on high flame for two minutes while uncovered ’til underside seems charred.

Turn fish over then drop another tsp butter above and cook ’til done like before. Do same with the rest of fillet. It’s recommended that fillet is served while still hot (piping). Serve a fillet as well as butter ramekin on the heated dish.

Serves 6

>> Blackened Red Recipe