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Old 01-12-2004, 11:23   #2
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Join Date: Nov 2001
Location: Alabama
Posts: 4,969
We use the Zattarans blackening stuff on our fish and chops and grill them up on a G. Foreman grill.

Yummm. We did boneless chicken like this last night with half marinated with italian dressing and the other with the Zattarans. Then cut it up and mixed it all up and put on top of a salad.

Quick as lightning and spicy good to boot. You can make your own blackening rub with a little cayenne, black pepper, little paprika, and a little onion powder. Works pretty good on catfish.

I like my food hot so I go heavy on the cayenne and sprinkle with a dab of Blair's After Death sauce.

For something a little less spicy, a little butter on the fish might be a good starting point also. Spray a little lemon on during grilling.

Now, where are those leftovers?
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