Recipe#10954

Title: Blackened Redfish 02

Newsgroups: rec.food.recipes 
 From: shermane@ct.picker.com (SHERMAN, MICHAEL E.) 
 Subject: Blackened Redfish 
 Message-ID: <1993Aug20.180254.13103@picker.com> 
 Organization: Sun Microsystems, Inc. 
 References: <1993Aug17.200752.16460@inri.com> 
 Date: Fri, 20 Aug 1993 18:02:54 GMT 

Seasoning : (yields 1/2 cup seasoning)
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 2 tbsp. paprika         
 1 1/2 tsp. white pepper
 1 tbsp. salt                    
 1 1/2 tsp. black pepper
 2 tsp. onion powder             
 1 tsp. thyme
 2 tsp. garlic powder            
 1 tsp. oregano
 2 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.