| 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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