Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Red fish fillets, 1/2-3/4" 1 ts Salt
-thick, skinned 2 ts Fresh ground black pepper
2 1/2 c Unsalted margarine 1 tb Dried leaf thyme
1/2 c Fresh lemon juice -Curly parsley sprigs
1 1/2 ts Red (cayenne) pepper -Lemon wedges

Pat fillets dry with paper towel. Refrigerate. In saucepan, melt
butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir
to blend; cool to lukewarm. Place on empty 10 inch cast iron skillet
over high heat. Best to do outside. Heat until bottom has a definite
white haze and begins to smoke; dip fillet in butter sauce. Place in
hot skillet. The fish will sear and cook almost immediately. Turn
fillet over; blacken other side. Repeat with remaining fillets.
Garnish with parsley sprigs and lemon wedges. Caution - will create
clouds of smoke and high heat. Submitted By BARRY WEINSTEIN On
03-13-95

Browse by categories