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Can you give me a good redfish recipe?

Blackened Redfish
1 ½ tsp. cayenne pepper
1 ½ tsp. paprika powder
3 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. white pepper
½ tsp. black pepper
½ tsp. oregano
½ tsp. thyme
Olive oil
¼ lb butter (1 stick)

Mix all the dry ingredients thoroughly to form the blackening mix. Rub 3 or 4 single/serving redfish 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 which should be cooked for no more than 2 minutes per side. Add additional butter after turning if needed.

It is recommended to cook blackened fish outside because of the amount of smoke that is generated.

Alternate method for inside cooking. It will still generate quite a bit of smoke. Use any type of skillet, preferably with a non-stick finish. Place the pan on the burner set on high and add one-fourth of the stick of butter. Wait until the butter turns dark brown, nearly black. Then, put in 2 or 3 prepared fillets. Cook about 2 minutes per side maintaining high heat. If more remains to be cooked, add more butter and allow the butter to turn dark brown once more before placing the additional fillets in the skillet.

Parmesan Redfish
6 Redfish fillets, 8 to 10 ounces each
2 cups half and half cream
2 eggs
1 cup of flour
2 teaspoons white pepper
¾ cup cracker meal
⅔ cup Parmesan cheese
½ teaspoon paprika
2 tablespoons oregano
1 tablespoon basil
2 tablespoons parsley
½ teaspoon cayenne pepper
1 cup olive oil
¼ pound butter, unsalted
2 lemons, cut in wedges, for garnish

Directions:

Combine all ingredients except the flour, half and half cream, eggs, oil and butter. Dust the fillets in the flour, then dip in cream and egg mixture. Coat with all of the other dry ingredients combined.

Saute in olive oil and butter on medium high heat until fillets are golden and fish starts to flake. Garnish with lemon and parsley.

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