Blackened Redfish Fillets in a Screaming Cast-Iron Skillet

Ingredients

• 2 Redfish Fillets fillets, about 6 oz each
• 3 tbsp butter, melted
• 1 tbsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne
• ½ tsp black pepper
• ¾ tsp fine salt
• 1 lemon, in wedges

Method

1. Stir the paprika, garlic and onion powders, thyme, oregano, cayenne, pepper, and salt together on a plate. This is your blackening dust — it is spice, not char.
2. Heat a dry cast-iron skillet over high until a flick of water vanishes instantly, about 5 minutes. It should look faintly gray, not glowing.
3. Dip each Redfish Fillets fillet in melted butter, let the excess run off, then press both sides into the spice mix until fully coated.
4. Lay the Redfish Fillets in the dry skillet and do not move it. Cook 2–3 minutes per side; the crust should be deep mahogany and smell toasted, not acrid. Fish is done at 145°F (63°C); poultry at 165°F (74°C).
5. Rest 2 minutes, spoon over any remaining butter, and finish with a hard squeeze of lemon.