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Author Topic: Blackened Saugeye oh the Keg  (Read 8314 times)
Grandpa JD
BSK Hero of the Month
Superhero Member
Posts: 1798

Charleston, SC

« Reply #15 on: November 05, 2010, 08:00:09 PM »

I would like to know how the tuna turns out if you try it. My family has gotten to the point where they would rather have have fish blackened than deep fried.

Working double shifts this weekend, but have Monday off; blackened tuna steaks it is!  Will post results.

"To the stars on the wings of a pig."
Who Dat
Full Member
Posts: 65

Madison, AL

« Reply #16 on: November 23, 2010, 06:45:01 PM »

Paul Prudhomme's blackened craze nearly wiped out the redfish population back in the 80's cuz it was so good. The first time I blackened redfish, I had my cast iron skillet so hot that when I threw the buttered and seasoned fillet in the skillet, it nearly jumped back out as the clouds of smoke billowed and set off the smole alarm. Had to point a fan out of the door to clear the house.

BKCG S/N 3052
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