Recipe - Bluefish - Blackened Blues

4 pound Bluefish fillets; skinless
Butter or margarine
1 One half tablespoon Paprika (be liberal)
3 teaspoon Lemon pepper
3 teaspoon Black pepper
Red pepper (as much as you
think you can handle)
One half teaspoon Thyme

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 notsofresh 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.

MCRECIPE@MASTERCOOK.COM

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