This will cover 6 (8-10 oz.) fish fillets (preferably redfish or any other firm fleshed fish) that are cut about 1/2 inch thick
Heat a large cast iron skillet over very high heat, beyond smoking stage, until you see white ash in skillet bottom (10 minutes). Dip each fillet in melted butter, coating well. Sprinkle seasoning mix generously on both sides of fillet, patting in by hand. Place in hot skillet. Pour 1 tsp of melted butter on top. (Careful, butter may/will flame up.) Cook over high heat until underside looks charred, about two minutes. Turn fish over and pur another teaspoon of butter on top and cook until done. Time will vary with fillet's thickness. Serve with melted butter. * Warning: Intense Smoke and Heat; Best Cooked Outdoors.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: Servings|
|Calories from Fat: 1331 (99%)|
|Amt Per Serving||% DV|
|Total Fat 147.9g||197 %|
|Saturated Fat 93.1g||466 %|
|Monounsaturated Fat 38.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 388.7mg||120 %|
|Sodium 24mg||1 %|
|Potassium 277.9mg||7 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 4.7g|
|Protein 3.5g||5 %|
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Calories per serving: 1338
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