Thursday, July 22, 2010

Recipe: Cajun Blackened Fish

Cajun Blackened Fish

2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano

1 1/2 cups butter
4 (6 ounce) fillets salmon, red snapper, catfish, whatever

In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano. Heat a large cast iron skillet over medium-high heat for a few minutes. Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Pour in 1 tablespoon of butter and add the fish fillets in the hot skillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

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