| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 6 | Servings | |
INGREDIENTS
| 2 | lb | Fish fillets; 1/2 to 3/4" thick |
| 3/4 | c | Butter |
| 1 | tb | Paprika |
| 3/4 | ts | Cayenne pepper |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1 | ts | Onion powder |
| 1 | ts | Garlic powder |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried oregano |
| 1 | ds | Cumin |
INSTRUCTIONS
1. Mix dry ingredients on large plate. 2. Melt butter in heavy skillet (do not use lightweight or non-stick skillet). Pour off all but 3 tablespoons into 9 x 12 x 1 pan. 3. TURN ON HOOD VENT and turn heat to high. 4. Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand. 5. Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred -- "blackened" -- and there may be some smoke, but not an excessive amount. The blackening forms a spicy, crunchy coating, sealing in moisture and flavor. NOTES : Use any type of fish you prefer -- swordfish, redfish, whitefish, tuna, etc. Recipe by: Elizabeth Powell Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Feb 19, 1998
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