MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blackened Samson Fillets
 Categories: Seafood, Herbs, Chilies
      Yield: 4 Servings
 
      1 tb Ground cayenne pepper
      1 tb Onion powder
      2 ts Salt
    1/2 ts (ea) ground white & black
           - pepper
    1/4 ts Dried thyme
    1/4 ts Dried basil
    1/4 ts Dried oregano
      4    Samson fillets; skinned,
           - bones removed
    1/2 c  Unsalted butter; melted
 
  * a jack of the genus Seriola. It is found in the
  Indo-Pacific Oceans to eastern Northland in New Zealand.
  
  In a small bowl, mix paprika, cayenne pepper, onion
  powder, salt, white pepper, black pepper, thyme, basil
  and oregano.
  
  Brush samson fillets on both sides with 1/4 cup butter,
  and sprinkle evenly with the cayenne pepper mixture.
  Drizzle one side of each fillet with 1/2 remaining
  butter.
  
  In a large, heavy skillet over high heat, cook samson,
  butter side down, until blackened, 2 to 5 minutes. Turn
  fillets, drizzle with remaining butter, and continue
  cooking until blackened and fish is easily flaked with a
  fork.
  
  Recipe by: Jeff Calkins
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Adam's rib became the original bone of contention.
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