BLACKENED REDFISH

      Title: BLACKENED REDFISH
  Categories: Cajun, Main dish, Fish
       Yield: 6 Servings
  
       6 ea 8-10oz redfish fillets
     3/4 lb Unsalted butter, melted
 
 MMMMM-----------------------SEASONING MIX----------------------------
       1 tb Sweet paprika
   2 1/2 ts Salt
       1 ts Onion powder
       1 ts Garlic powder
       1 ts Ground cayenne pepper
     3/4 ts Ground white pepper
     3/4 ts Ground black pepper
     1/2 ts Dried thyme leaves
     1/2 ts Dried oregano leaves
  
   NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
   about 1/2 inch thick.  Redfish and pompano are ideal for this method
   of cooking. If tilefish is used, you may have to split the fillets in
   half horizontally to have proper thickness.  If you can't get any of
   these fish, salmon steaks or red snapper fillets can be substituted.
   In any case, the fillets or steaks must not be more than 3/4 inch
   thick. Heat a large cast-iron skillet over very high heat until it is
   beyond the smoking stage and you see white ash in the skillet bottom
   (the skillet cannot be too hot for this dish), at least 10 minutes.
   (FT - this recipe is *NOT* for the faint of heart)
      Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
   ramekins; set aside and keep warm.  Reserve the remaining butter in
   its skillet. Heat the serving plates in a 250F oven.
      Thoroughly combine the seasoning mix ingredients in a small bowl.
   Dip each fillet in the reserved melted butter so that both sides are
   well coated; then sprinkle seasoning mix generously and evenly on
   both sides of the fillets, patting by hand.  Place in the hot skillet
   and pour 1 teaspoon melted butter on top of each fillet (be careful,
   as the butter may flame up).  Cook, uncovered, over the same high
   heat until the underside looks charred, about 2 minutes (the time
   will vary according to the fillet's thickness and the heat of the
   skillet). Turn the fish over and again pour 1 teaspoon butter on top;
   cook until fish is done, about 2 minutes more. Repeat with remaining
   fillets. Serve each fillet while piping hot.
      To serve, place one fillet and a ramekin of butter on each heated
   serving plate. I had this in K Pauls Restaurant in New Orleans. It is
   a taste experience you will never forgive yourself for missing should
   you ever be lucky enough to find yourself in N'awlins and you don't
   go to K Paul's and order this. Even people who don't like fish love
   this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by
   William Morrow and Company, Inc.  ISBN 0-688-02847-0
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