Blackened Redfish
4 (6 to 8 ounce) redfish fillets or swordfish
1/2 cup melted butter
1 tablespoon paprika
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
CAUTION: Be sure to have proper ventilation while cooking. The fact that preparation makes a lot of smoke makes it ideal for outdoor cooking. Use only cast iron skillet as lighter weight pans will not work.
Combine paprika, ground black pepper and ground white pepper
Rinse fish under cold water. Dry with paper towels.
Preheat cast iron skillet over high heat. Dip both sides of fillets in melted butter and sprinkle with pepper mixture. Carefully place fillets in hot, dry skillet. Cook about 4 minutes or until underside looks charred. Use your judgment for thicker or thinner fillets. Turn with spatula and repeat cooking.
Serve with melted butter for dipping if desired.
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