Paul Prudhomme made Blackened Redfish famous, but redfish is hard to find. Good substitutes are catfish, pompano, salmon, or red snapper. Make sure your fillets are no thicker than ¾”. Because of the smoke, I prefer to make this recipe outside.
1/2 cup butter
1/4 cup olive oil
6 catfish fillets, or a substitute
2 tablespoons BLACKENED CREOLE SEASONING
1 cup melted butter
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile melt the butter with the olive oil in a skillet; set aside. Dip the fillets in the skillet so that both sides are well-coated. Sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot with the remaining butter.