---------- Recipe via Meal-Master (tm) v8.03
  
       Title: BLACKENED REDFISH
  Categories: Cajun, Main dish, Fish
       Yield: 6 servings
  
       6 ea 8-10oz redfish fillets
     3/4 lb Unsalted butter, melted
 
 -----------------------SEASONING MIX-----------------------
       1 tb Sweet paprika
   2 1/2 ts Salt
       1 ts Onion powder
       1 ts Garlic powder
       1 ts Ground cayenne pepper
     3/4 ts Ground white pepper
     3/4 ts Ground black pepper
     1/2 ts Dried thyme leaves
     1/2 ts Dried oregano leaves
  
   NOTE: Fish fillets (preferably redfish, pompano or
   tilefish) cut about 1/2 inch thick.  Redfish and
   pompano are ideal for this method of cooking.  If
   tilefish is used, you may have to split the fillets in
   half horizontally to have proper thickness.  If you
   can't get any of these fish, salmon steaks or red
   snapper fillets can be substituted.  In any case, the
   fillets or steaks must not be more than 3/4 inch thick.
   Heat a large cast-iron skillet over very high heat
   until it is beyond the smoking stage and you see white
   ash in the skillet bottom (the skillet cannot be too
   hot for this dish), at least 10 minutes.  (FT - this
   recipe is *NOT* for the faint of heart)
      Meanwhile, pour 2 Tablespoons melted butter in each
   of 6 small ramekins; set aside and keep warm.  Reserve
   the remaining butter in its skillet.  Heat the serving
   plates in a 250F oven.
      Thoroughly combine the seasoning mix ingredients 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 teaspoon 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 minutes (the time
   will vary according to the fillet’s thickness and the
   heat of the skillet).  Turn the fish over and again
   pour 1 teaspoon butter on top; cook until fish is
   done, about 2 minutes more.  Repeat with remaining
   fillets.  Serve each fillet while piping hot.
      To serve, place one fillet and a ramekin of butter
   on each heated serving plate.
   I had this in K Pauls Restaurant in New Orleans.  It
   is a taste experience you will never forgive yourself
   for missing should you ever be lucky enough to find
   yourself in N'awlins and you don't go to K Paul’s and
   order this.  Even people who don't like fish love this
   dish. From Chef Paul Prudhomme’s Louisiana Kitchen,
   published by William Morrow and Company, Inc.  ISBN
   0-688-02847-0
  
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