Blackened Swordfish with Hominy Dirty Rice

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl combine black pepper, paprika, salt, white pepper, cayenne pepper, thyme, and garlic. Stir in melted butter. Brush both sides of fish with melted butter mixture.

2. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve immediately with Hominy Dirty Rice. Makes 4 servings.

3. Hominy Dirty Rice: In a large skillet cook 8 ounces bulk pork sausage, 1/4 cup finely chopped onion, 3 tablespoons finely chopped celery, 3 tablespoons finely chopped green sweet pepper, 3 tablespoons finely chopped red sweet pepper, and 2 tablespoons minced garlic over medium heat for 4 to 5 minutes or until sausage is no longer pink and vegetables are tender. Drain off fat, if necessary. Stir in 1-1/2 cups chilled cooked white rice; 2/3 cup chicken broth; 1/3 cup hominy; 1/4 teaspoon black pepper; and 1/8 to 1/4 teaspoon cayenne pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until rice is heated through and most of the liquid has been absorbed, stirring occasionally. Serve immediately with Blackened Swordfish.