Blackened Red Fish
- Six 8-oz red fish fillets
- 1 cup melted butter
- 6 tablespoons Essence seasoning mix
- 1/4 cup water
Emeril's Quick Cabbage
- 1/4 cup vegetable oil
- 1 1/2 cups diced carrot
- 6 cups shredded green cabbage
- 6 cups shredded red cabbage
- 3/4 cup thinly sliced green onions
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup water
Lemon Butter Sauce
- 1/2 pound butter
- Juice and zest of two lemons
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
For the Blackened Red Fish:
Heat a large cast iron skillet over very high heat until it is very hot and almost forming ash in the skillet bottom, about 6 to 9 minutes.
Pour the melted butter into a pie plate or flat dish. Add the seasoning into another pie plate or flat dish. Press the fish fillets into the melted butter on both sides then press into the seasoning on one side. Lightly sprinkle the other side of the fillets with seasoning.
Place fish in the hot skillet, with the heavily seasoned side down. Don't be alarmed if the butter flares up a bit. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and cook about 2 minutes more. Add the water and let the vapor finish cooking the fish, an additional 1 minute. Remove from the skillet and set aside on a warmed platter. Serve immediately with Emeril's Quick Cabbage and Lemon Butter Sauce.
For Emeril’s Quick Cabbage:
Heat the vegetable oil in a large skillet over medium-high heat. Add the carrot and cabbage, the 3/4 teaspoon salt, the 1/2 teaspoon black pepper and toss to wilt. Add the green onion and water. Continue to cook until cabbage is steamed and carrots are tender, about 5 minutes longer. Season with salt and pepper to taste and serve warm.
For the Lemon Butter Sauce:
Melt the butter over a medium-high heat. Whisk in lemon juice and lemon zest, the thyme and salt and pepper. Keep warm until ready to serve over the Blackened Red Fish.