Blackened Redfish


4 4-6 oz. redfish fillets
1 1/2 tsp. cayenne pepper
1 1/2 tsp. paprika powder
3 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. thyme
olive oil
1/4 lb butter (1 stick)

Mix all the dry ingredients thoroughly to form the blackening mix. Rub fillets with the olive oil and dust with the blackening mix. Heat a cast iron skillet to nearly red hot. Drop one-half of the stick of butter into the pan. Immediately place the redfish fillets in the pan and cook for no more than 2 minutes per side. Add additional butter after turning if needed. (You may want to cook blackened fish outside because of the amount of smoke that is generated.) Makes 4 servings.