MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paul Prudhomme's Blackened Redfish
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 6 Servings

      1 tb Paprika
  2 1/2 ts Salt
      1 ts Onion powder
      1 ts Garlic powder
      1 ts Cayenne pepper
    1/2 ts Thyme leaves
    1/2 ts Dried oregano leaves
  1 1/2 c  Unsalted butter; melted
      6    Skinless redfish, pompano or
           - tilefish fillets; 8 to 10
           - ounces each, 1/2" thick

  In a small bowl, combine the paprika, salt, onion
  powder, garlic powder, cayenne, thyme and oregano. Mix
  well. Set aside.

  Place a large cast-iron skillet over high heat until
  very hot, about 10 minutes. It will get smoky, so turn
  on the exhaust fan and turn off the smoke detector.

  Meanwhile, pour 2 tablespoons of melted butter in each
  of 6 small ramekins; set aside and keep warm. Pour the
  remaining butter into a shallow bowl. Dip each fillet in
  the butter so that both sides are well coated. Sprinkle
  the spice mix generously and evenly on both sides of the
  fish, patting it on by hand.

  When the skillet is heated, place the fillets inside
  without crowding and top each with 1 teaspoon of melted
  butter. Cook, uncovered, until the underside looks
  charred, about 2 minutes. Turn the fillets over and
  again pour 1 teaspoon of butter on top; cook until done,
  about 2 minutes more. Transfer to warmed plates and
  repeat with the remaining fish. Serve immediately, with
  a ramekin of butter on each plate.

  by Molly O'Neill

  YIELD: 6 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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... Why don't lawyers lay on the beach? -- Cats would bury them.

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