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Post by fishinggoddess on Oct 9, 2005 11:08:28 GMT -5
6 (6- to 8-ounce) redfish, grouper, or catfish fillets (about 1/2 inch thick) 1 cup unsalted butter, melted 2 tblsps. blackened fish seasoning Lemon wedges
Dip fillets in melted butter. Sprinkle 1 teasthingy seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper. Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.
Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.
Yield: Makes 6 servings
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