Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Paprika 1/2 ts Dried thyme leaves
1 1/2 ts Ground black pepper 6 8-oz redfish or other mild,
1 1/4 ts Garlic powder -white fleshed fish (cut in
1 1/4 ts Onion powder -1/2-inch-thick fillets),
1 ts Ground red pepper -and drained
1 ts Salt 1/4 c (1/2 stick) butter, melted
1/2 ts Dried oregano leaves

1. In plastic food-storage bag, combine paprika, black pepper, garlic
powder, onion powder, red pepper, salt, oregano, and thyme. Brush
fillets with some of the butter. Shake each fillet in seasoning

2. In wel1-ventilated kitchen (see Note) or over an outdoor fireplace
or grill, heat large cast-iron skillet for at least 5 minutes. Add
some of the remaining butter to skillet, then quickly add fish.
Sprinkle any remaining seasoning mix onto fillets.

3. Over high heat, cook fish in butter until bottoms are black; turn
over and cook on other side until fish is firm and flakes easily.

Note: Preparation of this recipe produces beavy smoke. Be very
careful wben cooking indoors.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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