Our Place Is Your Place for the Best in Boquete
Makes 8 servings
8 fresh redfish or Snapper fillets, about 6 ounces each
2 teaspoons Blackening spice ( 3 tablespoons smoked paprika, 1 teaspoon salt, 1 tablespoon onion powder, 1 teaspoon ground black pepper, 1 teaspoon cayenne pepper, 1 teaspoon dried ground thyme, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder)
1 stick unsalted butter, melted
Lemon Butter Sauce:
4 lemons, peeled
3 sticks unsalted butter
Redfish: Pat fish dry and season with Blackening spice. Brush with melted butter. Refrigerate until 15 minutes before cooking.
After fish has been out of refrigerator for 15 minutes, heat a heavy cast-iron skillet until white-hot. Cook fish for about 30 seconds on each side, turning only once. Plate the fish immediately and serve with a small ramekin of warmed sauce on the side.
Lemon Butter Sauce: Squeeze the juice and mash the pulp of the lemons into a 2-quart saucepan. Bring to a boil and add the butter, little by little, whisking after each addition until sauce boils again. When all butter has been added, remove from heat, strain and hold at room temperature until time to serve.