Recipe - Blackened Fish Fillets

2 pound Fish fillets; One half to 3/4"
thick
Three fourths cup Butter
1 tablespoon Paprika
Three fourths teaspoon Cayenne pepper
1 teaspoon Salt
One half teaspoon Black pepper
One half teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Garlic powder
One half teaspoon Dried thyme
One half teaspoon Dried oregano
1 ds Cumin

1. Mix dry ingredients on large plate.

2. Melt butter in heavy skillet (do not use lightweight or nonstick
skillet). Pour off all but 3 tablespoons into 9 x 12 x 1 pan.

3. TURN ON HOOD VENT and turn heat to high.

4. Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the
dry ingredients, patting the fillets by hand.

5. Cook fish on each side for 2 to 3 minutes, being careful when turning
them over. The fish will look charred "blackened" and there may be
some smoke, but not an excessive amount. The blackening forms a spicy,
crunchy coating, sealing in moisture and flavor.

NOTES : Use any type of fish you prefer swordfish, redfish, whitefish,
tuna, etc.

Recipe by: Elizabeth Powell

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Feb 19,
1998