From Sandi's Recipe File - Blackened Redfish

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"From Sandi's Recipe File"

Recipe Source:
New Cookbook
from Better Homes and Gardens

Fish & Shellfish

Blackened Redfish

Amount	Ingredient
4 4 oz.	fresh redfish or red snapper fillets or salmon steaks
1/2 teaspoon	onion powder
1/2 teaspoon	garlic powder
1/2 teaspoon	ground white pepper
1/2 teaspoon	ground red pepper
1/2 teaspoon	ground black pepper
1/2 teaspoon	dried thyme, crushed
3 tablespoons	margarine or butter, melted

Preparation Tips:

Measure thickness of fish. Combine onion powder, garlic powder, white pepper, red pepper, black pepper, thyme, and 1/4 teaspoon salt. Brush fish with some of the melted margarine. Coat fish evenly on both sides with pepper mixture.
Remove grill rack. Place a cast-iron 12 inch skillet directly on hot coals. Heat 5 minutes or till a drop of water sizzles in skillet. Add fish to skillet. Drizzle with remaining margarine. Cook, uncovered, 2 to 3 minutes per side for 1/2 to 3/4 inch fillets or steaks (3 to 4 minutes per side for 1 inch fillets or steaks) or till fish flakes with a fork. Serves 4.
To cook indoors: Prepare as above, except cook in a well-ventilated area inside. Turn on exhaust fan. Heat the skillet till a drop of water sizzles before adding fish. Avoid breathing fumes.

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