Ingredients

4 fresh or frozen catfish, cod, pompano or haddock fillet (1 lb.)
1/2 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)

Cooking Instructions

Thaw fish if frozen. In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush both sides of fish with melted butter (margarine); coat with seasonings. If 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 5 minutes or until a drop of water sizzles. Add cooked fillets to skillet. Carefully drizzle about 2 teaspoons of melted butter over the fish. Grill fish 2 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of the melted butter. Grill 2 1/2 to 3 minutes more or until blackened and fish flakes easily when tested with a fork. Drizzle with any remaining margarine.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)