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  • Blackened Fish

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    Blackened Fish
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. minced fresh thyme or possibly 1 tsp dry thyme
    • 2 Tbsp. minced fresh oregano or possibly 1 tsp dry oregano
    • 2 Tbsp. paprika
    • 1 1/2 tsp chili pwdr
    • 1/2 tsp salt
    • 1/4 tsp warm pepper flakes
    • 1/4 tsp grnd pepper
    • 4 x hard-fleshed fish, fillets, such as, swordfish, red snapper, monkfish, catfish, whitefish, or possibly grouper
    • 1/4 c. clarified unsalted butter lemon, wedges

    Directions

    1. In shallow dish or possibly bowl, combine thyme, oregano, paprika, chilli pwdr, salt, warm pepper flakes and pepper.
    2. Heat large cast-iron skillet over high heat till pan begins to turn white, about 5 min. Brush both sides of fillets with butter. Dip each into herb mix; drizzle fillet with some of the butter.
    3. Place fillets in warm skillet; cook, turning once and drizzling with 1 to 2 tsp.
    4. (5 - 10 mL) more butter, for 6 to 10 min or possibly till fish is opaque and flakes easily when tested, reducing heat if herb mix begins to burn. Serve with lemon.

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