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Sue & Larry 12-31-1998 07:00 PM

Blackened Fish
 
<HTML><!-- eWebEditPro 1.8.0.2 --><P align=left>People often worry and fret over how to cook fish. We prefer the simple approach as follows:</P><P align=left>For 4 people,</P><P align=left>4 filets or steaks of fish (count on 1/2 pound per person) 1/2 cup of butter or olive oil your choice of seasoning:<BR>Cajun seasoning<BR>blackening seasoning<BR>basil, thyme, salt and pepper<BR>lemon pepper and salt <BR>4 lemon wedges </P><P align=left>The key to successful blackened fish is a cast iron skillet or heavy cast aluminum skillet. The temperature must be very hot to seal in the juices, and leave a wonderful crispy outside.</P><P align=left>Wash the fish and pat dry with paper towels. Sprinkle with the seasoning of your choice, and place in melted butter or oil in very hot pan. For filets, cook 1 to 2 minutes per side. Steaks need 2 to 3 minutes. Serve with lemon wedges.</P></HTML>


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