blackened tuna
- Categories
- Fish
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Unsalted butter; melted |
| 1½ tablespoon | Paprika |
| 3 teaspoons | Salt |
| 1 teaspoon | Garlic powder |
| ½ teaspoon | Oregano |
| 6 | Fresh tuna fillets; 1/2 to 3/4 inches thick |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Red pepper |
| ½ teaspoon | White pepper |
| 1 teaspoon | Black pepper |
| ½ teaspoon | Thyme |
Load grill with charcoal to make very hot fire. Let cast-iron skillet get very hot before adding ingredients. Combine all dry ingredients in a dish.
Dip fish into melted butter and coat well. Cover fillets with seasoning and press into fillet with palm of hand. Place into hot skillet and pour 1 teaspoon butter on top of each. Cook, (uncovered) about 2 minutes until charred. Turn and cook until done. Serve hot with melted butter. Caution: cook outdoors due to smoke
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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