BLACKENED LAPU LAPU

3/4 lb. butter (3 sticks)
1 tbsp. paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. red pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. oregano
8-10 oz. red fish or lapu lapu, pampano, snapper, 1/2 inch thick

Melt butter in large skillet very, very hot. Combine fish in melted butter, then coat heavily with seasoning. Put into hot skillet. Pour little butter on top of fish (careful butter may flare up). Cook uncovered until scorched; turn fish and pour more butter until fish is done, about 2 more minutes. Repeat with remaining fish. Serve piping hot with melted butter on side.

Caution - this method of cooking produces intense smoke. I suggest you cook outside on gas grill.

- Dee


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NOTE ON BLACKENED LAPU LAPU (By Ryan W.):


To truly blacken fish, you must have a cast iron skillet.
First turn the skillet on to preheat, it must be very hot.
mix together 1/2lb melted butter and 1/4 cup blackened redfish seasoning.
dip the fish into the seasoning mixture, then right into the smoking hot cast iron, and let sit on each side about 2minutes. If the fish is too thick to finish in that time, put it in the oven to finish.

Make sure your kitchen is ventilated well, open a window and put a fan in front to blow the smoke out, believe me it will get smokey