| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 1 | ts | Salt |
| 1/2 | ts | Red pepper |
| 1/2 | ts | White pepper |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Dried oregano |
| 2 | ts | Paprika |
| 8 | Skinless boneless filets of fish; 1/4 lb. each | |
| 1/2 | c | Melted butter |
INSTRUCTIONS
Combine all seasonings in small bowl. Dip fish pieces in melted butter, coating both sides. Sprinkle with seasoning. Heat a black iron skillet over high heat about 5 minutes or longer until it is beyond smoking stage and starts to lighten in color on the bottom. Add two or more fish filets and pour 1 tsp. butter on top of each piece. Skillet may flame up so be careful. Cook over high heat about 1-1/2 minutes. Turn, pour a bit more butter on top and cook another 1-1/2 minutes. Continue until all filets are cooked. Serve right away. Note: Due to smoke produced, outdoor cooking is recommended. POMPANO OR TILEFISH CAN BE SUBSTITUTED. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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