Blackened Redfish (dairy)
serves 4
spice mixture: 1 teaspoon each paprika, black pepper,
salt
1/2 teaspoon each cayenne, garlic powder, onion powder,
oregano, white pepper and thyme
4 redfish fillets (about 6 ounces each)
4 teaspoons butter, melted *
* for pareve, use vegetable margarine
In a shallow dish, combine all spices and herbs. Heat a
large cast iron skillet over medium-high heat until very
hot (about 7-10 minutes). The skillet is the correct
temperature if a drop of water evaporates almost
immediately when dropped on the surface.
Coat the fillets with the spice mixture, shaking off
the excess. Cook the fish in the preheated skillet for 2-3
minutes, or until the underside is dark brown. Carefully
spoon about 1/2 teaspoon melted butter or margarine over
each fillet (try to avoid spilling the butter or margarine
into the pan as it may flare up). Using a spatula, turn
the fish and spoon 1/2 teaspoon more melted butter or
margarine over the blackened sides of the fillets. Cook
for 2-3 minutes longer or until the underside is dark
brown and the fish is opaque and moist inside.
approx. nutrients per serving: calories – 189 protein
– 32g carbohydrates – 0g
fat – 6g cholesterol – 92mg sodium – 720mg
