Blackened Redfish with Lemon Butter
From Betty Fussell, I Hear America Cooking
- 4 1/2-lb. redfish fillets, 1/2 inch thick
- 2 tsp. salt
- 1 tbs. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. white pepper
- 1/2 tsp. cayenne pepper
- 1 tsp. thyme
- 1 tsp. oregano
- 1/4 c. olive oil or corn oil
- 1 whole lemon
- 1/4 lb. (1 stick) butter
- 2 scallions, with tops, chopped fine
- 1 clove garlic, minced
- Mix dry seasonings and rub well into each side of the fish fillets.
Coat fillets with a little oil and set aside while you heat the
skillet and make the sauce. Heat a heavy cast-iron ungreased
skillet until it is ashen hot, about 10 minutes.
- For lemon-butter sauce, grate the lemon zest and reserve. Cut off
all the white pith from the lemon and discard. Cut lemon into
quarters, remove seeds, and puree lemon pulp in a blender. Remove
any remaining membranes. Melt butter and pour it, bubbling, into a
whirring blender containing the lemon.
- Add the fillets, 1 or 2 at a time, to the heated skillet and char
on each side, about 2 minutes a side.
- Place on a serving platter, sprinkle with scallions, garlic, and
lemon zest, and pour the lemon butter over the top.
- The recipe says that you can use this recipe with any firm-fleshed
fish, such as tilefish, sea trout, or striped bass. First time I made it
I used red snapper filets, which worked fine. I've also done it with
catfish, also fine. Also fine if you omit the sauce.
- I cut the cayenne pepper way back -- just a couple sprinkles.
Keywords: Cajun, Fish.