Fish fillets (preferably redfish, pompano or tilefish) cut about
1/2" thick. Redfish and pompano are ideal for this method of
cooking. If tilefish is used, you may have to split the fillets in
half horizontally to have proper thickness. If you can't get any of
these fish, salmon steaks or red snapper fillets can be
substituted. In any case, the fillets or steaks must not be more
than 3/4" thick.
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. This recipe is not for the faint of heart.
Meanwhile, pour 2 tb melted butter in each of 6 small ramekins; set
aside and keep warm. Reserve the remaining butter in its skillet.
Heat the serving plates in a 250°F oven.
Thoroughly combine the seasoning mix ingredients in a small bowl.
Dip each fillet in the reserved melted butter so that both sides
are well coated; then sprinkle seasoning mix generously and evenly
on both sides of the fillets, patting by hand. Place in the hot
skillet and pour 1 ts melted butter on top of each fillet. Be
careful, as the butter may flame up. 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 ts butter on top;
cook until fish is done, about 2 minutes more. Repeat with
remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heated
serving plate.
I had this in K Pauls Restaurant in New Orleans. It is a taste
experience you will never forgive yourself for missing should you
ever be lucky enough to find yourself in N'awlins and you don't go
to K Paul's and order this. Even people who don't like fish love
this dish.
Recipe FROM: Chef Paul Prudhomme's Louisiana Kitchen
