Blackened Redfish

• 1 Tbsp. paprika
• 1 tsp. each: garlic and onion powder
• 1/2 tsp. each: thyme leaves, oregano leaves, pepper and ground red pepper
• 1 Tbsp. vegetable oil
• 1 redfish or red snapper fillet (1/2 lb.)
• 2 lemon wedges (garnish)

1. On sheet of wax paper or a paper plate, combine seasonings and mix thoroughly; set aside.
2. In 10-inch skillet, heat oil over high heat until oil begins to smoke, 3 to 4 minutes.
3. While oil is heating, dredge fish in paprika mixture, coating both sides evenly.
4. Carefully place fish in skillet and cook until bottom is charred, 2 to 3 minutes.
5. Using a spatula, carefully turn fish over and cook until charred and cooked through, 2 to 3 minutes longer (depending on thickness of fillet).
6. Transfer fish to serving platter and garnish with lemon wedges.

paprika, garlic, thyme, vegetable oil, red snapper, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540692 (may not work)