Blackened Tog

[tautog]

A good way o eat fish when I feel a bit more like having meat. By early Jan I am always looking for ways to eat tog.


1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon crushed dried oregano
3 pounds redfish
1 1/2 cups butter, melted
2 teaspoons butter, melted
1. Being careful, heat large, heavy skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes.
2. Meanwhile, in a shallow bowl, combine paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, pepper, thyme and oregano.
3. Dip tog (no thicker than 3/4-inch) in 1 1/2 cups melted butter then dredge in the spices to coat evenly.
4. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet. The butter may flare, so take care. Cook, uncovered, over high heat until the underside looks charred, about 2 minutes. Turn over and again pour 1 teaspoon butter on top and cook until the fish is done, about 2 minutes. Serve hot.
Makes 6 servings