BLACKENED FISH

INGREDIENTS:

2 fillets/person      Orange roughy  or other medium thick fillet

4 Tbsp            Paprika

1 Tbsp            Onion powder

1 Tbsp.           Garlic powder

1 tsp               Dry mustard

2 tsp               Cayenne pepper

1 Tbsp            White pepper

1 Tbsp.           Black pepper

1 tsp               Ground cumin

1 Tbsp            Ground oregano

1 Tbsp            Crushed basil

1 Tbsp            Ground thyme

2 tsp                Ground sage

1 Tbsp             Sea Salt

         

1 C                 Melted UNSALTED butter

DIRECTIONS:
Combine all the spices in a Ziploc bag and massage to blend.

Heat a heavy cast iron skillet until extremely hot – 10 minutes

Rinse fillets and pat dry.

Pour 3/4 C melted butter in a shallow dish.  Dip each fillet into the butter, turning once to coat both sides.  Using a spoon, sprinkle with spice mixture on both sides (don’t dip the fish in it), patting gently into the fish  (Store any remaining mixture in an airtight bag)

Place fillets in hot pan – do not crowd.  Pour about a teaspoon of melted butter over each fillet.  Cook until fish has a charred appearance (about 2 minutes).  Turn fillets and repeat adding butter.  Cook until charred.  Remove and serve.

AN EXHAUST FAN IS A MUST, AS THIS WILL SMOKE!

NOTE:

Can also be used for blackened shrimp (15-20 count.... cook 1-2 minutes on each side)