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Blackened Redfish
6 8-10 oz. redfish or other firm-fleshed fish fillets. You can use pompano, red snapper, or sac-a-lait fillets, or tuna or salmon steaks, or any local favorite firm-fleshed fish. The pieces must be about 1/2" thick.
It is best to do this outside on a grill with a good side burner. It WILL smoke.
1/2 cup blackening seasoning
3/4 lb. (3 sticks) butter or margarine, melted and kept warm in a deep dish
Heat a large cast iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source.)
Just before cooking each piece, dip it in the melted butter so that both sides are well coated, then sprinkle some of the seasoning evenly on each side. (If you lay the fish on a plate or other surface to season it, be sure that the surface is warm so the butter won't congeal and stick to the surface instead of to the fish. Wipe the surface clean after seasoning each piece.)
Immediately place the fish in the hot skillet (cook only 1 or 2 pieces at a time). Pour about 1 teaspoon melted butter on top of the fish (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the fish and the heat of the skillet or fire). Turn fish over and pour about 1 teaspoon more butter on top; cook just until it is done (flaky and white, but still very moist inside), about 2 minutes more. (With a little practice, you can judge doneness by feel - the fish flesh will "give" when you press it lightly with one finger; if you pressed it a little harder, the meat would break apart or flake.)
Serve each piece crustier side up while piping hot. Clean the skillet after cooking and repeat the blackening procedure for the remaining servings.