Blackened Fish

• 4 fresh or frozen catfish, cod, pollock, pompano or haddock fillets (1 lb.)
• 1/4 tsp. onion powder
• 1/2 tsp. garlic salt
• 1/2 tsp. ground red pepper
• 1/2 tsp. dried basil, crushed
• 1/4 tsp. ground white pepper
• 1/4 tsp. dried thyme, crushed
• 1/4 tsp. black pepper
• 1/8 tsp. ground sage
• 1/4 c. margarine or butter, melted

1. Thaw fish if frozen.
2. In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage.
3. Brush both sides of fish with melted margarine; coat with seasoning.
4. If using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron skillet directly on hot coals.
5. If using a gas grill, turn to high and place skillet on the grill rack.
6. Preheat the skillet 5 minutes or until a drop of water sizzles.
7. Add coated fillets to skillet.
8. Carefully drizzle about 2 teaspoons of melted margarine over the fish.
9. Grill fish 2 1/2 to 3 minutes or until blackened.
10. Turn fish and drizzle with 2 teaspoons of melted margarine.
11. Grill 2 1/2 to 3 minutes more.
12. Transfer to serving plates.
13. Drizzle with any remaining melted margarine. Makes 4 servings.

pompano, onion powder, garlic salt, ground red pepper, basil, ground white pepper, thyme, black pepper, ground sage, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1397 (may not work)