| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indo |
Fish |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Bluefish fillets; skinless |
|
|
Butter or margarine |
| 1 1/2 |
tb |
Paprika (be liberal) |
| 3 |
ts |
Lemon pepper |
| 3 |
ts |
Black pepper |
|
|
Red pepper (as much as you think you can handle) |
| 1/2 |
ts |
Thyme |
INSTRUCTIONS
Date: Sat, 10 Feb 1996 18:39:37 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Recipe By : Eddie Kearns
1. Heat up your cast iron skillet (must be very hot).
2. Coat the outside of your filets with butter or margarine. Then sprinkle
with or roll in a mixture of paprika, lemon pepper, black pepper, red
pepper and thyme.
3. Wear your gas mask (or open all your windows!).
4. Cook both sides, obviously; your filets will cook fast, so your fish
stays moist.
5. Serve with lots of cold beer (especially if you put on a lot of red
pepper!) Author's Notes: There is a BIG difference between fresh bluefish
and not-so-fresh bluefish. Best bet is to catch'm and eat'm the same day.
Also, the small ones are a bit 'sweeter' than the big ones.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”