I'm just thrilled with your product! It has such a
rich penetrating taste that I find I can add butter flavor to foods using
less of it than I would regular butter. Congratulations on producing such a high quality product.
Most blackened food is cooked in olive oil or Odell's Seafood Butter; the butter adds more flavor and color. For blackening, there is only one pan that seems to work perfectly: an old-fashioned cast-iron skillet. Blackening can be applied to meat, fish and vegetables. For maximum flavor, use fresh ingredients. Finally, after cooking, clean the skillet completely so burned particles won't affect your next dish.
1/2 cup Odell's Seafood Butter
1 tsp dried thyme
1 tsp ground red pepper
1 tsp dried marjoram
1 tsp coarsely cracked black pepper
1 tbsp paprika
1 tsp coarse salt
1 tsp ground garlic
1 tsp dry parsley
4 medium redfish fillets (or other firm fish)
Mix spices in a bowl. Place a large cast-iron skillet over high heat. When the skillet's color begins to lighten (after 5 to 10 minutes), the pan is ready.
Brush both sides of the fish with Odell's Seafood Butter, then dip into spices. Place in the pan and drizzle a little of the melted butter over each piece. Cook 3 minutes. Turn the fish, and drizzle a little more Odell's Seafood Butter over it.
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