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Blackened Redfish

Colonial Williamsburg


2 tsp. salt, optional
3/4 tsp. red pepper
1/2 tsp. white pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 tsp. paprika
8 skinless, boneless fillets of fish- preferably redfish, pompano or tilefish, about 1/4 lb. each
1/2 cup melted butter

Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano, and paprika in a mixing bowl.

Dip the fish pieces on both sides in melted butter.

Sprinkle both sides with the seasoned mixture.

Heat a black iron skillet over high heat about 5 to 10 minutes or longer. The skillet cannot get too hot, until it starts to lighten in color on the bottom.

Add two to four fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame.

Cook over high heat about 1 1/2 minutes.

Turn the fish and pour another teaspoon of butter over each piece. Cook about 1 1/2 minutes.

Continue until all the fillets are cooked.

Serve immediately.

Redfish and pompano are ideal for this. If tilefish is used, split the fillets in half. Place the fillet on a flat surface, hold knife parallel to the surface and split the half through center from one end to the other. The weight of the fish may vary from 1 to 1 1/2 pounds, depending on your skillet, but they must not be more than about 1 1/2 inches thick.

Makes 4 servings

IMPORTANT NOTE: Attempt this procedure only in a well ventilated place, taking special care with intensely heated pans.

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