Blackened Redfish (2)

Blackened Redfish

From: shermane@ct.picker.com (SHERMAN, MICHAEL E.)

Date: Fri, 20 Aug 1993 18:02:54 GMT

Seasoning : (yields 1/2 cup seasoning)

--------

tbsp. paprika

1/2 tsp. white pepper

tbsp. salt

1/2 tsp. black pepper

tsp. onion powder

tsp. thyme

tsp. garlic powder

tsp. oregano

tsp. cayenne

Mix the seasonings. (I usually mix several 'batches' at once. It seems to

keep well.)

Instructions:

------------

Melt some butter.

Heat a dry iron skillet very hot.

Dip the fish filets in the melted butter and sprinkle with the seasoning. The more

you use, the hotter the results will be.

Drop fish on hot skillet. This will produce a great deal of peppery smoke,

so make sure you do it in a well ventilated area (or outside). Cook until

fish is done. The Seasonings and butter will form a black crust on the fish.

I usually apply the seasoning to one side of the fish, drop the fish on the

skillet, then apply seasoning to the other side of the fish.

Enjoy.

mara

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/blk-redfish-2.html [12/17/1999 11:54:13 AM]

Seafood Recipes