Blackening (or Bronzing) Spices For Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Life1, Lifetime tv | 1 | Servings | ||
INGREDIENTS
| 1 | t | Onion powder |
| 3/4 | t | Oregano |
| 3/4 | t | Thyme |
| 1 | t | Black pepper |
| 1 | t | White pepper |
| 1 | t | Cayenne pepper |
| 2 | t | Salt |
| 4 | t | Paprika |
| 1 | t | Granulated garlic powder |
INSTRUCTIONS
Combine the seasoning in a bowl, mix well. Bronzing The Fish 1/8 c.corn, peanut, or olive oil 4 filets of white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin, etc) How To Prepare Rinse the fillets and pat dry. Dredge in seasoning. Set aside. Cover pan with 1/8 inch of oil and heat over medium high flame. When the oil is good and hot, but not yet smoking, fry the fillets 2-3 minutes to the side (rule of thumb: 10 minutes co oking per inch of thickeness of fish). If you fold over the thin tail of the fillet so that the whole piece is of uniform thickness you will avoid having a dried-out end. Copyright credit: : 1996 by New Life Entertainment, Inc. © 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 4660.9mg
Potassium: 323mg
Carbohydrates: 12.3g
Fiber: 6.1g
Sugar: 1.4g
Protein: 2.4g