Recipe - Cajun Blackened Catfish

4 Fresh catfish fillets;
(about 1 pound)

COMBINE
1 teaspoon Onion powder
1 teaspoon Garlic powder
2 teaspoon Ground chile pepper of
choice
1 Teaspooon dried basil;
crushed
One half teaspoon Ground white pepper
One half teaspoon Dried thyme; crushed
Several turns of fresh
ground black pepper
1 pn Sage
One fourth cup Olive oil; margarine, or
butter, melted
Lemon slices; halved,
(optional)

This is an incredibly tasty dish, but it must be cooked outdoors.

In a small mixing bowl combine onion powder, garlic powder, chile
pepper, basil, white pepper, thyme, pepper, and sage.

Brush both sides of fish with some of the melted margarine or butter.
Coat both sides of fish with seasoning mixture.

If you're using a charcoal grill, remove grill rack and place an
unoiled 12inch castiron skillet directly on hot coals. (If using a
gas grill, turn to high and place skillet on the grill rack.)

Preheat the skillet for 12 minutes or until any impurity turns to
ash. Add coated fillets to skillet. Carefully drizzle about 2
teaspoons of the melted margarine or butter over the fish.

Grill fish for 2 One half to 3 minutes or until blackened. Turn fish and
drizzle with 2 teaspoons of the melted margarine or butter. Grill for
1 One half to 2 minutes more or until blackened and fish flakes easily
when tested with a fork.

Posted to CHILEHEADS DIGEST by GarryMass@aol.com on May 1, 1999,
converted by MM_Buster v2.0l.