Yield: 6 servings
|1½ teaspoon||Ground black pepper|
|1¼ teaspoon||Garlic powder|
|1¼ teaspoon||Onion powder|
|1 teaspoon||Ground red pepper|
|½ teaspoon||Dried oregano leaves|
|½ teaspoon||Dried thyme leaves|
|6||8-oz redfish or other mild, white fleshed fish (cut in 1/2-inch-thick fillets), and drained|
|¼ cup||(1/2 stick) butter, melted|
1. In plastic food-storage bag, combine paprika, black pepper, garlic powder, onion powder, red pepper, salt, oregano, and thyme. Brush fillets with some of the butter. Shake each fillet in seasoning 2. In wel1-ventilated kitchen (see Note) or over an outdoor fireplace or grill, heat large cast-iron skillet for at least 5 minutes. Add some of the remaining butter to skillet, then quickly add fish.
Sprinkle any remaining seasoning mix onto fillets.
3. Over high heat, cook fish in butter until bottoms are black; turn over and cook on other side until fish is firm and flakes easily.
Note: Preparation of this recipe produces beavy smoke. Be very careful wben cooking indoors.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary