INGREDIENTS

INSTRUCTIONS

CAJUN SPICE
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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