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Blackened Redfish Recipe

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This recipe for Blackened Redfish, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roland Zwerger - Son-in-law of Ray and Reka Medendorp
Added: Thursday, June 21, 2007


6 firm fish fillets, 3/4 inch thick
1/2 c butter
Lemon juice

Seasoning Mix:
1 tbsp paprika
1 tbsp salt
1 tsp white pepper
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp dried thyme leaves
1/2 tsp oregano leaves

Heat a clean, dry cast iron pan over highest heat for at least 10 minutes.
Dip fish fillets in warm melted butter to coat both sides, then cover completely with seasoning mix.
Immediately place fish into hot skillet and pour 1 tsp butter on top.
Fry for 3 minutes, then turn over with spatula and cook for 3 more minutes.
Serve crustier side up.
Squeeze juice of 1 lemon over redfish before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Also works well with tuna, snapper, salmon, pampano, or blue fish.
From Roland's Cook Book "Culinary Temptations"




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