If you do not have the facilities to blacken the fish outdoors, preferably
on a butane crab boiler, merely melt some butter, dredge your fish, chicken
or meat with the above and saute in butter in your kitchen. You will not
get your pan white hot as you must do outdoors, but it will be tasty. This
process is called "Bronzing". When you blacken, you must get a heavy black
iron skillet white hot so that when you put the butter in and the fish, it
chars and takes only a minute or 2 on each side. This produces tons of
smoke. I did it in my house to see what would happen and my neighbors
thought my house was on fire. You MUST have a strong commercial exhause
like restaurants have to do this in your kitchen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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