| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Paprika |
| 1 1/2 |
ts |
White pepper |
| 1 |
tb |
Salt |
| 1 1/2 |
ts |
Black pepper |
| 2 |
ts |
Onion powder |
| 1 |
ts |
Thyme |
| 2 |
ts |
Garlic powder |
| 1 |
ts |
Oregano |
| 2 |
ts |
Cayenne |
INSTRUCTIONS
From: shermane@ct.picker.com (SHERMAN, MICHAEL E.)
Date: Fri, 20 Aug 1993 18:02:54 GMT
Seasoning: (yields 1/2 cup seasoning): Mix the seasonings. (I usually mix
several 'batches' at once. It seems to keep well.)
Melt some butter. Heat a dry iron skillet very hot. Dip the fish filets in
the melted butter and sprinkle with the seasoning. The more you use, the
hotter the results will be. Drop fish on hot skillet. This will produce a
great deal of peppery smoke, so make sure you do it in a well ventilated
area (or outside). Cook until fish is done. The Seasonings and butter will
form a black crust on the fish. I usually apply the seasoning to one side
of the fish, drop the fish on the skillet, then apply seasoning to the
other side of the fish.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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