Blackened Redfish #6

INGREDIENTS

INSTRUCTIONS

From: Ted Manahan <tedm@hpcvcbp.cv.hp.com>  Date: 19 Feb 1994 09:18:14
-0500 Mix this all together - you will get  about 3/4 Cups of spice
mix. This was plenty for 3 lbs of fish. I was  told that the same
seasoning works well with boneless chicken breasts.  For fish I used
good sized rockfish fillets. Rockfish is just like red  snapper.  The
fillets were about 1 inch thick - don't go thicker than  this, as these
seemed to barely get done in the middle.  Heat a cast iron skillet over
a high heat until it is VERY hot.  Combine the dry spices together in a
bowl. Press the seasoning  mixture over both sides of the fish. Use as
much as you can get to  stick. Sprinkle 1t salt in the hot skillet,
then put the fillets in.  Cook the fish until the underside begins to
char or blacken, then  turn and cook the other side. This will cook
quickly and creates a  lot of smoke.  This is a fairly extreme recipe.
My wife thought I was crazy, and  that the fish would be ruined. You
are actually burning the outside  of the fish! Even so, it turned out
great. The meat was firm, and  with just enough spice heat to get the
mouth tingling.  Two of the recipes I got call for using lemon butter
to fry the fish.  Dip the fillets in the butter before coating with the
spice mix, and  put a bit of butter in the pan too. I chose to not use
the butter, as  it would probably cause even more smoke than the above
method. I will  try using butter on the last fillets next time, just to
see if it  works.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 34
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1170mg
Potassium: 228.7mg
Carbohydrates: 7.3g
Fiber: 4g
Sugar: <1g
Protein: 1.9g