| 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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