Chef Paul's Bronzed Fish
Recipe courtesy of Chef Paul Prudhomme's Kitchen Expedition
Heat a 10-inch skillet, preferably nonstick, over high heat to 350ºF, about 4 minutes.
Be sure the fish is at room temperature, so that the butter will adhere but not congeal. Brush one side of each fillet with the melted butter and evenly sprinkle ¼ teaspoon Blackened Redfish, Seafood, or Meat Magic on the buttered side of each fillet. Carefully place the fillets, two at at a time, buttered and seasoned sides down, in the skillet. Brush the top side of each fillet with butter and evenly sprinkle each side with ¼ teaspoon Blackened Redfish, Seafood, or Meat Magic. Reduce the heat to medium and cook, turning several times, to the desired doneness. To test for doneness, at the thickest part of the fish, try to flake it with a fork. If it does flake, it's done, so remove it imeediately. If it doesn't flake cook just a little longer and test again. Be careful not to overcook or the fish will be too dry. Wipe out the skillet, brink it back to 350ºF, and repeat with the remaining fillets. Serve piping hot.