BLACKENED REDFISH
4 4-ounce fresh or frozen or fresh resfish or red snapper fillets
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme, crushed
3 tablespoons butter or margarine, melted
Thaw fish, if frozen. Measure thickness of fish. Combine onion powder, garlic powder, white pepper, red pepper, black pepper, thyme, and 1/4 teaspoon salt. Brush fillets with some of the melted butter. Coat fillets evenly on both sides with pepper mixture.
Remove grill rack. Place a cast-iron 12-inch skillet directly on coals. Heat for 5 minutes or till a drop of water sizzles in skillet. Add fish to skillet. Drizzle with remaining butter. Cook, uncovered, 2 to 3 minutes on each sides for 1/2 to 3/4 inch thick fillets. (3 to 4 minutes per side sor 1 inch thick fillets) or untill fish flakes with a fork. Serves 6.
