Blackened Redfish

Blackened Redfish

This is the dish that made a whole country buy cast iron skillets and start coughing in their kitchens from the smoke. It's a simple technique done right: a hot, dry, screaming-hot pan, a heavily spiced fillet, and butter that chars into something deep and almost smoky-sweet. Open a window or turn on the fan, because this is not a subtle process, but the result is one of the great fish dishes.

You need

• 4 redfish or red snapper fillets (6 oz / 170 g each), about 1/2 inch thick
• 8 tablespoons (1 stick / 115 g) unsalted butter, melted
• 2 teaspoons sweet paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper

Method

1. Mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper in a small bowl. This is your blackening spice.
2. Put a heavy cast iron skillet over high heat for a full 8 to 10 minutes, until it is smoking hot. Do this outdoors or with very good ventilation, or set off your smoke alarm (ask me how I know).
3. Pat fish fillets dry. Dip each one in melted butter so both sides are coated, then sprinkle the spice mix generously on both sides, pressing it in.
4. Pour 1 tablespoon of the remaining melted butter into the hot skillet, then immediately lay in a fillet. It should sizzle violently and smoke right away.
5. Cook 2 minutes per side for a 1/2 inch fillet, until the spices have formed a deep blackened-red crust (not black and burnt, blackened and fragrant) and the fish flakes easily. Drizzle a little more butter over the fish right as it finishes the second side.
6. Repeat with remaining fillets, wiping the pan briefly between batches if spice is burning rather than blackening. Serve immediately.