Seafood? Eat food! Okay, it was a bad joke, but what funny things could we say about eternal damnation?
Internal Damnation Sauce:
- 1 pound fresh hot red peppers, roughly chopped
- 3 cloves garlic, peeled and crushed
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 2 1/2 teaspoons salt
- 1 teaspoon each ground white pepper and ground black pepper
- 2 teaspoon each dried thyme and dried marjoram
- 1 tablespoon each garlic powder, onion powder, kosher salt and cayenne
- 4 tablespoon paprika
- 4 large filet of sole
- 1 stick melted butter
- Combine peppers, garlic, vinegar, water and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, reduce heat to low and simmer for 20 minutes.
- Remove pepper mixture from heat and blend in 2-3 batches until smooth, then strain into a clean glass jar and set aside to cool. Cover and refrigerate until use.
- Combine and blend seasoning ingredients. Set half of seasoning mixture aside for use and store the rest in a spice jar tightly closed for later use.
- Melt butter in a saucepan over low heat.
- Turn on the ventilator hood fan, open the windows and disconnect the smoke alarms. Heat a large, dry cast iron skillet over high heat for 8-10 minutes until hotter than hell.
- Rinse the sole in holy water and blot dry. Brush both sides of the filets with melted butter and coat well with seasoning mix.
- Cross yourself, say a couple of "Hail Mary's", then carefully lay the filets 2 at a time into the hot pan and cook for 1-1/2 to 2 minutes on each side. Then lay sole in a pool of internal damnation sauce and get ready to feel the burn.
- Serve with steamed broccoli or your favorite steamed vegetable.