[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]MAJOR DONOVAN’S BLACKENED CAJUN FISH[/title][fusion_text]Week of February 24th-28th 2014
(Guest on Party Line)
Pat dry 2 Halibut Fillets. In a bowl combine 1Tbs. Paprika, 3/4 Tsp. Garlic Powder, 1 Tsp. Thyme or 1 Tbs. chopped Fresh Thyme, 1/4 Tsp. Salt, 1/4 Tsp. Fresh Ground Black Pepper, 1 pinch Cayenne Pepper and 2 Tsp. Olive Oil to make a paste. Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat BBQ Grill to medium high and grease the grill. Put halibut fillets on grill and cook about 3-5 minutes, per side, turning once. Cooking
time may vary, depending on the thickness of the fish. Remove fish to serving platter and serve with lemon wedges. Note: This rub works great with salmon, sea bass or tuna.
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