Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea 8-10oz redfish fillets 3/4 lb Unsalted butter, melted

-----------------------SEASONING MIX----------------------------
1 T Sweet paprika 3/4 t Ground white pepper
2 1/2 t Salt 3/4 t Ground black pepper
1 t Onion powder 1/2 t Dried thyme leaves
1 t Garlic powder 1/2 t Dried oregano leaves
1 t Ground cayenne pepper

NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
about 1/2 inch thick. Redfish and pompano are ideal for this method
of cooking. If tilefish is used, you may have to split the fillets in
half horizontally to have proper thickness. If you can't get any of
these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than 3/4 inch
thick. Heat a large cast-iron skillet over very high heat until it is
beyond the smoking stage and you see white ash in the skillet bottom
(the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2
Tablespoons melted butter in each of 6 small ramekins; set aside and
keep warm. Reserve the remaining butter in its skillet. Heat the
serving plates in a 250F oven. Thoroughly combine the seasoning mix
ingredients in a small bowl. Dip each fillet in the reserved melted
butter so that both sides are well coated; then sprinkle seasoning
mix generously and evenly on both sides of the fillets, patting by
hand. Place in the hot skillet and pour 1 teaspoon melted butter on
top of each fillet (be careful, as the butter may flame up). Cook,
uncovered, over the same high heat until the underside looks charred,
about 2 minutes (the time will vary according to the fillet's
thickness and the heat of the skillet). Turn the fish over and again
pour 1 teaspoon butter on top; cook until fish is done, about 2
minutes more. Repeat with remaining fillets. Serve each fillet while
piping hot.
To serve, place one fillet and a ramekin of butter on each heated
serving plate. I had this in K Pauls Restaurant in New Orleans. It is
a taste experience you will never forgive yourself for missing should
you ever be lucky enough to find yourself in N'awlins and you don't
go to K Paul's and order this. Even people who don't like fish love
this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by
William Morrow and Company, Inc. ISBN 0-688-02847-0

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