K pauls blackened redfish recipe grilled

Ingredients

• 1 tablespoon paprika
• 2 ½ teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic clove powder
• 1 teaspoon red pepper cayenne
• ½ teaspoon thyme leaves
• ½ teaspoon dried oregano leaves
• 1 ½ cups unsalted butter. melted
• 6 skinless redfish. pompano or tilefish fillets, or any other firm-fleshed fish, each eight to ten ounces contributing to 1/2 inch thick

• Dietary analysis per serving (6 servings)

  832 calories 70 grams fat 38 grams saturated fats 1 gram trans fat 18 grams monounsaturated fat 4 grams polyunsaturated fat 1 gram carbohydrates grams soluble fiber grams sugars 47 grams protein 249 milligrams cholesterol 1142 milligrams sodium

  Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

  Preparation

  1. In a tiny bowl, combine the paprika, salt, onion powder, garlic clove powder, cayenne, thyme and oregano. Mix well. Put aside.
  2. Convey a large cast-iron skillet over high temperature until hot, about ten minutes. It'll get smoky, so switch on the exhaust fan and switch from the smoke detector.
  3. Meanwhile, pour two tablespoons of melted butter in every of 6 small ramekins put aside and warm. Pour the rest of the butter right into a shallow bowl. Dip each fillet within the butter to ensure that each side are very well coated. Sprinkle the spice mix generously and evenly on sides from the fish, patting it on by hands.
  4. Once the skillet is heated, put the fillets inside without crowding and top each with 1 teaspoon of melted butter. Prepare, uncovered, before the bottom looks charred, a couple of minutes. Turn the fillets over and again pour 1 teaspoon of butter on the top prepare until done, a couple of minutes more. Transfer to warmed plates and repeat using the remaining fish. Serve immediately, having a ramekin of butter on every plate.

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