gator508
Experienced Member
An adaptation of Chef Paul Prudhomme's.
Spice:
1 tablespoon paprika
1 tablespoon ground oregano
1 tablespoon dried thyme
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper (fine)
1 teaspoon galic powder
1 teaspoon seasoned salt
1 teaspoon garlic salt
grind together and mix well, enough to coat ~ 4-6 fillets, 1/2 to 3/4 inch thick. Rub the coating on both sides of the fillets, let sit for a few minutes, coat the fillets with melted butter when the butter is no longer hot, lift the fillets to allow butter to coat the bottom, let stand about 30 minutes. The butter will set up somewhat.
Get a large cast iron skillet and heat on propane burner or gas grill until it just begins to glow orange, reduce flame a little until the orange fades, drop in the fillets and cook 2 minutes. Turn over with a metal spatula (the thinner the better) and cook an additional 2 minutes,, it's ready.
Serve with a fresh salad nad maybe some grilled cornn and of course your favorite beverage.
Caution!! The spice is hot, go easy on the first attempt, a light sprinkling rubbed in is a good starting point, most of it will burn away. The fish is finished in a darkened coating that gives the dish it's name.
Be sure to used heavy mitts the pan will be very hot, some splattering will occur. Do this outside only, it will smoke quite heavily at first. I suggest keeping a fire extinguisher handy...just in case
This recipe also works well for Mahi-Mahi, Amberjack, Bluefish, and Sword.
Call me when it's ready.
gator
Spice:
1 tablespoon paprika
1 tablespoon ground oregano
1 tablespoon dried thyme
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper (fine)
1 teaspoon galic powder
1 teaspoon seasoned salt
1 teaspoon garlic salt
grind together and mix well, enough to coat ~ 4-6 fillets, 1/2 to 3/4 inch thick. Rub the coating on both sides of the fillets, let sit for a few minutes, coat the fillets with melted butter when the butter is no longer hot, lift the fillets to allow butter to coat the bottom, let stand about 30 minutes. The butter will set up somewhat.
Get a large cast iron skillet and heat on propane burner or gas grill until it just begins to glow orange, reduce flame a little until the orange fades, drop in the fillets and cook 2 minutes. Turn over with a metal spatula (the thinner the better) and cook an additional 2 minutes,, it's ready.
Serve with a fresh salad nad maybe some grilled cornn and of course your favorite beverage.
Caution!! The spice is hot, go easy on the first attempt, a light sprinkling rubbed in is a good starting point, most of it will burn away. The fish is finished in a darkened coating that gives the dish it's name.
Be sure to used heavy mitts the pan will be very hot, some splattering will occur. Do this outside only, it will smoke quite heavily at first. I suggest keeping a fire extinguisher handy...just in case
This recipe also works well for Mahi-Mahi, Amberjack, Bluefish, and Sword.
Call me when it's ready.
gator
