Blackened paprika redfish

 

     Be brave about heating the pan over a high flame. As it heats it will develop a smoky patina, which show it is then ready for cooking the fish.

Serves 2

• 2 fillets of redfish, not less than 2 cm/¾ in thick
• 75 gr butter
• 5 ml paprika
• 2 ml dried oregano
• Pinch of salt
• Good pinch each of garlic salt and Cayenne
• Good grinding of black pepper
• Lime slices or lemon wedges, to garnish
• Mixed salad, to serve

Ensure that the fillets are thawed if frozen ; pat dry with kitchen paper.

Melt the butter and swirl in all the seasonings ; pour over the fish and turn the fish in the butter to keep it coated on both sides until you are ready to cook.

Place a heavy frying pan over a medium-high heat and heat for 5 minutes ; it will smoke and develop a grey-white patina.
Turn the fillets once more time in the butter and place skin-side down in the pan ; cook, pressing down with a fish slice, for 2 minutes or until the skin is crisp and very dark, but not burnt.

Pour a little of the seasoned butter over the top of each fillet and turn them over ; cook for a further 2 minutes or so, again pressing down with a fish slice.

Arrange on two warmed serving plates and pour over the seasoned butter.
Garnish with lime slices or lemon wedges and serve with a mixed salad.

BON APPÉTIT