Fire Sea Tilapia

The Fire Sea is one of the true wonders of the world. It is a minor inland sea that has only one small town on its shores. The town is called Tarron's Bluff and sits at the point where the sea empties into the Quick Silver River. Anyone who has traveled there will notice the fact that the within one mile of the port everything in the town is made of stone, including the piers themselves. Most outsiders do not understand this, for they do not realize the truth behind the name of the Fire Sea.

It is a harsh fact that the sea will actually catch fire, with flames dancing on the crest of waves in spite of all common sense. The truly odd thing is, that the flames are not burning anything while they are on the sea, there is no oil, or significant about of drift wood. The flames are self sustaining until they reach land where they burn anything flammable. Thankfully the towns folk have learned that the flames only come out in seasons were drought has lowered the water level by more then two feet, which doesn't often happen. Even taking in to account the rarity of the dancing flames, the town folk each have to spend the first three years after their sixteenth birthday working at one of the many out post along the coast of the sea keeping the beaches clear of drift wood.

One cook of this town was so inspired by the wonder of his first viewing of the dancing flames on the water that he made this recipe that has been kept secret until now. It combines the Tilapia the most plentiful fish found in the Fire Sea, and spice to imitate the dancing flames. I learned this recipe from his oldest daughter but that is another story entirely.

The rub:

1 Tablespoon crushed red pepper
1 Tablespoon sea salt (course)
1 Tablespoon dried garlic (minced)
1 Tablespoon thyme (whole)
1 Tablespoon rosemary leaf (crushed)
1 Tablespoon minced dried onion
1/2 Tablespoon black pepper (crushed)
Mix well.

Other:

Tilapia fillets
Melted butter

Use a generous portion of the rub on each fillet.
Brush with melted butter (optional)
Then place the fish on a grill or under a broiler.
The fish is done when you can press on it with the flat of a fork and it 'flakes' apart.

From the diary of Tran Goldenleafe

Visit the home of Talona The Red http://www.freepiratesforhire.com

January 5, 2012: The Epub version of my book is now onsale, also in celebration discounted the price of the paperback for a limited time.

December 8, 2011: My first novel is available for sale on Lulu, also uploaded the 3 recipe stories I edited.

October 3, 2011: Due to the impending publication of my first novel, I will be taking some time off from book 2 to edit all of the stories on here. No dates will be changed unless a significant rewrite occurs and then it will be marked: new date (old date).