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Name: Cajun Blackened Catfish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 Fresh catfish fillets;

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INGREDIENTS

4 Fresh catfish fillets;

Servings

INSTRUCTIONS

MMMMM--------------------------COMBINE------------------------------- 1 ts Onion powder 1 ts Garlic powder 2 ts Ground chile pepper of -choice 1 Teaspooon dried basil; -crushed 1/2 ts Ground white pepper 1/2 ts Dried thyme; crushed Several turns of fresh -ground black pepper 1 pn Sage 1/4 c 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 youre using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron 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 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of the melted margarine or butter. Grill for 1 1/2 to 2 minutes more or until blackened and fish flakes easily when tested with a fork. Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on May 1, 1999,

NOTES

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Cajun Blackened Catfish

4 Fresh catfish fillets;

MMMMM--------------------------COMBINE-------------------------------      1 ts Onion powder      1 ts Garlic powder      2 ts Ground chile pepper of           -choice      1    Teaspooon dried basil;           -crushed    1/2 ts Ground white pepper    1/2 ts Dried thyme; crushed           Several turns of fresh           -ground black pepper      1 pn Sage    1/4 c  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 youre using a charcoal grill, remove grill rack and place an  unoiled 12-inch cast-iron 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 1/2 to 3 minutes or until blackened. Turn fish and  drizzle with 2 teaspoons of the melted margarine or butter. Grill for  1 1/2 to 2 minutes more or until blackened and fish flakes easily  when tested with a fork.    Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on May 1, 1999,

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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