Blackened Redfish 4 PanaPesca Red Drum fillets PanaPesca's All-Purpose Blackening Mix    1 1/2 tsp cayenne pepper    1 1/2 tsp paprika    3 tsp sea salt    1 tsp onion powder    1 tsp garlic powder    1/2 tsp white pepper    1/2 tsp black pepper    1/2 tsp dried oregano    1/2 tsp dried thyme olive oil 1 stick unsalted butter (1 stick) Mix dry ingredients thoroughly to form the blackening mix. OUTDOORS: Over open outdoor flame or grill, heat a cast iron skillet for several minutes, until nearly smoking. It is suggested that this recipe be cooked outside due to the amount of smoke generated. Rub 3 or 4 single/serving fish fillets with the olive oil and dust with the blackening mix. Add half stick butter to the pan and immediately place the fillets in the pan. Cook for NO MORE THAN TWO (2) MINUTES PER SIDE. Add more butter if needed after turning. INDOORS: This still produces a LOT of smoke. Heat a non-stick saute pan for several minutes on high; add one-fourth of the butter. Wait until it turns dark brown - nearly black. Put in 2 or 3 prepared fillets. Cook no more than 2 minutes per side. Repeat process for each batch of fillets.