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Bluefish - Blackened Blues

4 lb Bluefish fillets; skinless
Butter or margarine
1 1/2 tb Paprika (be liberal)
3 ts Lemon pepper
3 ts Black pepper
Red pepper (as much as you think you can handle)
1/2 ts Thyme

Heat up your cast iron skillet (must be very hot).

Coat the outside of your filets with butter or margarine. Then sprinkle with or roll in a mixture of paprika, lemon pepper, black pepper, red pepper and thyme.

Wear your gas mask (or open all your windows!).

Cook both sides, obviously; your filets will cook fast, so your fish stays moist.

Serve with lots of cold beer (especially if you put on a lot of red pepper!)

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