| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indo |
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Sweet paprika |
| 2 1/2 |
ts |
Salt (I use less) |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Garlic powder |
| 1 |
ts |
Cayenne pepper |
| 3/4 |
ts |
Ground white pepper |
| 3/4 |
ts |
Ground black pepper |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried oregano |
| 6 |
|
Redfish; pompano, tilefish, or snapper filets (I use red snapper) not more than 3/4" thick; 8-10 ounces each |
| 2 |
|
Sticks unsalted butter; melted (note: I use olive oil to coat the fillets and a lot less butter to cook them – use your judgement) |
|
|
Olive oil (optional) |
INSTRUCTIONS
SEASONING
FISH
From: melissab@melby.Eng.Sun.COM
Date: 18 Feb 1994 23:18:08 -0500
This is Paul Prudhomme's original recipe:
Heat a large cast-iron skillet over high heat for several minutes (the pan
should be beyond the smoking stage).
While the pan is heating, mix all the seasonings together (or just do it as
you measure). Pour 2 tablespoons of melted butter on each fillet (or coat
them with olive oil) turning to coat both sides and sprinkle generously and
evenly with the seasoning mix, patting it in by hand.
Place the fillets in the skillet in a single layer and pour 1 teaspoon of
butter on top of each. Be careful, as the butter may flame up. Cook
uncovered until the underside is charred, about 2 minutes. Turn the fish
over, top with another teaspoon of butter, and cook another 2 minutes.
Repeat with remaining fillets, if all could not fit in the skillet at one
time.
Important notes: Do not try this recipe with anything other than a
cast-iron pan (at the very least you'll ruin your pan).
I highly recommend that you cook this in a kitchen equipped with a strong
fan. The fumes created by the searing fish-flesh would choke a hard-core
smoker. If you don't have a fan, open up the kitchen windows and don't
plan on staying in the kitchen while the fish cooks.
I make a large quantity of the seasoning to keep on hand for other dishes.
Other suggested uses:
Mix a couple of teaspoons of the seasoning with 2 tablespoons each butter
and olive oil and 2-3 teaspoons of lime juice and use as a marinade for
grilled shrimp.
It's also great on grilled shark fillets, swordfish, salmon, chicken, and
burgers.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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