Blackened Fish Fillets
Most folks associate blackened with redfish, but other fish blacken just as well, such
as snapper. The best place to prepare blackened fish is outside as it generates quite a
bit of smoke.
- several fish fillets, about 1/2-3/4" thick
- 2-1/2 cups butter
- 1/2 cup fresh lemon juice
- 1-1/2 teaspoons cayenne pepper
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- 1 tablespoon dried thyme lemon wedges
Trim the fish of any tail or thin edges, which will burn and turn black too quickly.
Pat dry with paper towel and refrigerate.
In a heavy 3-quart saucepan over medium heat, melt the butter; add the lemon juice,
cayenne pepper, salt and thyme. Stir to blend. Cool to lukewarm. Place an empty cast iron
skillet over high heat and heat until VERY hot.
Dip the fish in the warm butter sauce, then place immediately in the hot skillet. Fish
will sear and cook almost instantly. Flip and blacken other side, then remove to
individual plates. When fish is done, discard any accumulated butter sauce and charred
bits, then return skillet to the heat. Add the rest of the butter sauce and swirl careful
5-6 times to blacken the butter. Drizzle over the fish and serve.
