For ➍ 4 redfish fillets (1.5 -20cm thick)
300 g unsalted melted butter
1 tbs sweet paprika
2½ ts salt
1 ts onion powder
1 ts garlic powder
1 ts ground cayenne pepper
¾ ts ground white pepper
¾ ts ground black pepper
½ ts dried thyme leaves
½ ts dried oregano leaves
Heat a cast iron skillet over very high heat at least 10 minutes. Meanwhile, pour 2 tbs of melted butter in each of 4 small dishes; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in the oven at 120°C.
Thoroughly combine the spices 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 ts 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 m (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 ts butter on top; cook until fish is done, about 2 m more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place fillet and a ramekin of butter on each heated serving plate.
Thoroughly combine the spices 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 ts 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 m (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 ts butter on top; cook until fish is done, about 2 m more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place fillet and a ramekin of butter on each heated serving plate.
