"Blackened" grilled wolffish with spicy corn tartar sauce and scallion grits from Let the Flames Begin: The Indispensable Grilling Cookbook by Chris Schlesinger and John Willoughby

  • scallions
  • ground cayenne pepper
  • celery seeds
  • ground coriander
  • corn
  • paprika
  • parsley
  • Tabasco sauce
  • red wine vinegar
  • wolffish
  • eggs
  • mustard
  • vegetable oil
  • butter
  • canned white hominy
  • relish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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