| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Unsalted butter; melted |
| 1 1/2 |
tb |
Paprika |
| 3 |
ts |
Salt |
| 1 |
ts |
Garlic powder |
| 1/2 |
ts |
Oregano |
| 6 |
|
Fresh tuna fillets; 1/2 to 3/4 inches thick |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Red pepper |
| 1/2 |
ts |
White pepper |
| 1 |
ts |
Black pepper |
| 1/2 |
ts |
Thyme |
INSTRUCTIONS
Load grill with charcoal to make very hot fire. Let cast-iron skillet get
very hot before adding ingredients. Combine all dry ingredients in a dish.
Dip fish into melted butter and coat well. Cover fillets with seasoning and
press into fillet with palm of hand. Place into hot skillet and pour 1
teaspoon butter on top of each. Cook, (uncovered) about 2 minutes until
charred. Turn and cook until done. Serve hot with melted butter. Caution:
cook outdoors due to smoke
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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