Blackened Fish - cooking recipe

Ingredients

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

Preparation

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 margarine; coat with seasoning.
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 coated fillets to skillet.
Carefully drizzle about 2 teaspoons of melted margarine over the fish.
Grill fish 2 1/2 to 3 minutes or until blackened.
Turn fish and drizzle with 2 teaspoons of melted margarine.
Grill 2 1/2 to 3 minutes more.
Transfer to serving plates.
Drizzle with any remaining melted margarine. Makes 4 servings.