U CAN'T FAKE IT... IF U WANNA MAKE IT... U JUST GOTTA LIVE IT! -HANK WILLIAMS Jr.

If you can't find any, let me know and I will give you a recipee. Use a cast iron skillet if you have one, otherwise any non-stick. Most important, use oil or butter, margarine does not work. Also, have plenty of ventilation, makes a lot of smoke..

Enjoy

^DAVE   

^{Is it time yet??????}

With a propane burner and the pan go OUTSIDE (trust me) if you don't wanna make your own spice all those suggested are great and so is the Paul Prudhomme brand that can also be found at Publix. Heat that pan on the bluest propane flame you can create. Let it get so hot that it turns red, then it will literally turn "white hot". It will look white and ashy and that is the heat you want. Dip your fish in melted butter, redfish is great but any thick, meaty fish will do, I love cobia. After dipping in butter dredge the fillet through the spice and lay it on the white hot pan. With a stiff spatula, press down on the fillet. You will see on the edge of the meat as it turns from translucent to white. When it is white half way through, sprinkle some spice on the top and flip it over and let it cook til the white meats in the middle. Some folks like to keep it a bit rare in the middle with some fish, especially tuna. You can also do this with steaks, chicken and pork, it's all good. Just trust me on the outside thing or your house will fill up with smoke big time. Hope you enjoy, let me know if you try it.

Chris

Eventually, all things merge into one, and a river runs through it. The river was cut by the world's great flood and runs over rocks from the basement of time. On some of the rocks are timeless raindrops. Under the rocks are the words, and some of the words are theirs. I am haunted by waters.