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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: September 12, 2009


1 Tablespoon Paprika divided
2 1/2 Teaspoons Salt plus more for sprinkl ing
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder (opt)
3/4 Teaspoon White Pepper divided
1 Teaspoon Cayenne Pepper (up to 4)
3/4 Teaspoon Pepper coarse ground, to taste
1/2 Teaspoon Thyme Leaves if desired
1 1/2 Teaspoons Oregano crushed
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1. If you do not have the facilities to blacken the fish outdoors, preferably on a butane crab boiler, merely melt some butter, dredge your fish, chicken or meat with the above and saute in butter in your kitchen.

2. You will not get your pan white hot as you must do outdoors, but it will be tasty.

3. This process is called "Bronzing". When you blacken, you must get a heavy black iron skillet white hot so that when you put the butter in and the fish, it chars and takes only a minute or 2 on each side.

4. This produces tons of smoke. I did it in my house to see what would happen and my neighbors thought my house was on fire.

5. You MUST have a strong commercial exhaust like restaurants have to do this in your kitchen.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Hot Pepper, Onion allergies.
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