| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | 1 | servings | |
INGREDIENTS
| 4 | Fresh catfish fillets; (about 1 pound) | |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 2 | ts | Ground chile pepper of choice |
| 1 | Teaspooon dried basil; crushed | |
| 1/2 | ts | Ground white pepper |
| 1/2 | ts | Dried thyme; crushed |
| Several turns of fresh ground black pepper | ||
| 1 | pn | Sage |
| 1/4 | c | Olive oil; margarine, or butter, melted |
| Lemon slices; halved, (optional) | ||
| 1 1/2 | to | 2 minutes more or until blackened and fish flakes easily |
INSTRUCTIONS
COMBINE This is an incredibly tasty dish, but it must be cooked outdoors. In a small mixing bowl combine onion powder, garlic powder, chile pepper, basil, white pepper, thyme, pepper, and sage. Brush both sides of fish with some of the melted margarine or butter. Coat both sides of fish with seasoning mixture. If you're using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron skillet directly on hot coals. (If using a gas grill, turn to high and place skillet on the grill rack.) Preheat the skillet for 12 minutes or until any impurity turns to ash. Add coated fillets to skillet. Carefully drizzle about 2 teaspoons of the melted margarine or butter over the fish. Grill fish for 2 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of the melted margarine or butter. Grill for when tested with a fork. Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on May 1, 1999, converted by MM_Buster v2.0l.
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