---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Blackened Redfish
  Categories: Cajun, Fish/sea
       Yield: 6 servings
  
       6 ea 8-10oz redfish fillets            3/4 lb Unsalted butter, melted
 
 -------------------------------SEASONING MIX-------------------------------
       1 tb Sweet paprika                     3/4 ts Ground white pepper
   2 1/2 ts Salt                              3/4 ts Ground black pepper
       1 ts Onion powder                      1/2 ts Dried thyme leaves
       1 ts Garlic powder                     1/2 ts Dried oregano leaves
       1 ts Ground cayenne pepper          
  
   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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