Blackened Fish Fillets
By: Anonymous
Published: Saturday, December 12, 2009 - 2:34am

Ingredients




2 pounds Fish fillets, ½ to ¾" thick
3/4 cup Butter
1 tablespoon Paprika
3/4 teaspoon Cayenne pepper
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon Dried thyme
1/2 teaspoon Dried oregano
1 dsh Cumin

Preparation

1 1. Mix dry ingredients on large plate. 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. 3 3. TURN ON HOOD VENT and turn heat to high. 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. 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. 6 NOTES : Use any type of fish you prefer - swordfish, redfish, whitefish, tuna, etc.