Bluefish - blackened blues

Yield: 6 Servings

Measure Ingredient
4 pounds Bluefish fillets; skinless
\N \N Butter or margarine
1½ tablespoon Paprika (be liberal)
3 teaspoons Lemon pepper
3 teaspoons Black pepper
\N \N Red pepper (as much as you think you can handle)
½ teaspoon Thyme

Date: Sat, 10 Feb 1996 18:39:37 -0500 From: kmeade@... (The Meades)

Recipe By : Eddie Kearns

1. Heat up your cast iron skillet (must be very hot).

2. Coat the outside of your filets with butter or margarine. Then sprinkle with or roll in a mixture of paprika, lemon pepper, black pepper, red pepper and thyme.

3. Wear your gas mask (or open all your windows!).

4. Cook both sides, obviously; your filets will cook fast, so your fish stays moist.

5. Serve with lots of cold beer (especially if you put on a lot of red pepper!) Author's Notes: There is a BIG difference between fresh bluefish and not-so-fresh bluefish. Best bet is to catch'm and eat'm the same day.

Also, the small ones are a bit 'sweeter' than the big ones.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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