Title: Skillet Hot Reds - Cp 8/97
Categories: Spice Fish Main
Yield: 4 Servings

6		Fillets (8 or 9 ounces each) redfish, speckled trout, or amb
1 1/2		Sticks butter
1 1/2	tb	Paprika
1 1/2	tb	Onion powder
1 1/2	tb	Garlic powder
2 1/2	tb	Cayenne pepper
1	tb	White pepper
1	tb	Black pepper
1 1/2	ts	Thyme
1 1/2	ts	Rosemary
1 1/2	ts	Basil
1 1/2	ts	Cumin
1 1/2	ts	Salt

: Heat a large iron skillet (no substitute) over very high heat for 10 minutes. At same time melt butter in a separate skillet. Combine seasonings and mix well. Pat fillets dry. Coat both sides of fillets with melted butter. Liberally sprinkle both sides with seasoning mix. Place coated fillets in heated black iron skillet, and cook uncovered for about two minutes on each side.

Heat index: Hot.

"Chile Pepper" magazine, August, 1997. Typos by Jeff Pruett. From: Jeff Pruett Date: 04 Jul 97 National Cooking Echo Ä

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