Blackened Fish

Paul Prudhomme's Blackened Redfish


1 teaspoons salt (he calls for 3, I use 1 tsp)
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 teaspoons paprika

8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
1/2 cup melted butter


1. Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika in a small bowl.

2. Dip the fish pieces on both sides in butter. Sprinkle on both sides with the seasoned mixture.

3. Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.

4. Add two or more fish pieces and pour about a teaspoon of butter on top of each piece. The butter may flame up. Cook over high heat about a minute and a half. Turn the fish and pour another teaspoon of butter over each piece.

Cook about a minute and a half. Serve immediately. Continue until all the fillets are cooked.

YIELD 4 servings

I make the seasoning mix in large quantities and store it in the fridge.
Ratio is
4 salt (or less)
2 cayenne pepper
2 white pepper
2 garlic powder
2 onion powder
1 black pepper
1 dried thyme
1 dried basil
1 dried oregano
8 paprika

NOTE: Redfish and pompano are ideal for this dish. If tilefish is used, you
have to split the fillets in half. Place the fillet on a flat surface, hold
the knife parallel to the surface and split in half through the center from
one end to the other. The weight of the fish may vary from a pound to a
pound and a half, depending on your skillet, but they must not be more than
about an inch and a half thick.