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[edit] Ingredients
2 |
pounds Fish fillets, ½ to ¾" thick |
¾ |
cup Butter |
1 |
tablespoon Paprika |
¾ |
teaspoon Cayenne pepper |
1 |
teaspoon Salt |
½ |
teaspoon Black pepper |
½ |
teaspoon White pepper |
1 |
teaspoon Onion powder |
1 |
teaspoon Garlic powder |
½ |
|
½ |
|
1 |
dsh Cumin |
[edit] Preparation
Step 1 |
|
Step 2 |
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. |
Step 3 |
|
Step 4 |
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. |
Step 5 |
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. |
Step 6 |
NOTES : Use any type of fish you prefer - swordfish, redfish, whitefish, tuna, etc. |
[edit] About Blackened Fish Fillets
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