| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Spices | 1 | Servings | |
INGREDIENTS
| 1 | tb | Paprika |
| 2 1/2 | ts | Salt |
| 1 | ts | Cayenne pepper |
| 1 | ts | Garlic powder |
| 3/4 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1 | ts | Dried tarragon |
| 1 | ts | Dried oregano |
| 1 | ts | Dried marjoram |
INSTRUCTIONS
Here's a seasoning blend used to make Blackened Salmon steaks: Mix this up well, and then dip the fish fillets first in melted butter, then smear the seasoning mixture on both sides of the fish. Heat a cast iron skillet for about eight minutes onhigh heat. Put the fillets in the pan without crowding, pour a few tablespoons of melted butter on top, cook on both sides for about two minutes and serve immediately with butter and lemon. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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