🫙 From the Spice Rack
blackened redfish
Blackened Redfish The fish fillets must be no thicker than 1/2 inch. You MUST use a solid cast iron skillet. Be forewarned that the cooking process will create great clouds of smok...
sideeasy
Ingredients7 items
Ingredients
- 6redfish fillets, about 1/2 inch thick, skinned
- 21/2 cups unsalted butter or margarine
- 1/2cupfresh lemon juice
- 11/2 teaspoons red (cayenne) pepper
- 1teaspoonsalt
- 2teaspoonfreshly-ground black pepper
- 1tablespoondried leaf thyme
Directions
- 1
Blackened Redfish The fish fillets must be no thicker than 1/2 inch
- 2
You MUST use a solid cast iron skillet
- 3
Be forewarned that the cooking process will create great clouds of smoke
- 4
Use only dried herbs in this recipe
- 5
If you use salmon, substitute dill weed for the thyme in the butter sauce
- 6
6 redfish fillets, about 1/2 inch thick, skinned 2 1/2 cups unsalted butter or margarine 1/2 cup fresh lemon juice 1 1/2 teaspoons red (caye
- 7
trim off any thin edges and very thin tip of tail
- 8
If left on, these thin areas will char and break away