| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Seafood, Cajun |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Onion Powder |
| 1 1/2 |
ts |
Garlic Powder |
| 1 |
ts |
Dry Mustard |
| 1 |
ts |
Ground Thyme |
| 1/8 |
ts |
Pepper |
| 2 |
ts |
Crushed Pequin |
|
|
Quebrado Chile |
| 4 |
|
(4 Oz.) Red Snapper OR |
|
|
Other Lean Whitefish |
|
|
Fillets |
INSTRUCTIONS
Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. Pepper, &
Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A
Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat
Until Hot. Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets
With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR
Until Fillets Are Blackened & Flake Easily When Tested With A Fork.
Fat 1.1. Chol. 47.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”