Cajun Blackened Redfish

I am not a huge fish fan, but Steve and friend caught some awesome Redfish in the Intercoastal. I went back for seconds. It combines coating and moistness like most blackened recipes don't get. Also, you can use it for any firm fish. I used the Good Seasons Italian dressing that you make in the cruet. Then you can use olive oil.

Serves 4-6

1/4 Cup butter, melted
1T cayenne pepper
1t ground pepper
1T garlic powder
1t Old Bay Seasoning
1 1/4 C Italian style salad dressing
4 (4-6 oz) filets Red Drum or equivalent firm fish

1. Preheat oven 350 degrees
2. Melt butter.
3. Combine spices in another dish or bag.
4. Dip filets in butter.
5. Sprinkle, generously, spices over fish
6. In a large hot skillet, over high heat (don't use teflon) sear fish on each side 2 minutes or until slightly charred.
7. Place in a 11x7 inch baking dish and pour Italian dressing over each filet. Cover and bake for 30 mins. until flakey and tender.