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Blackened Fish

4 Fish steaks or fillets about 8 oz ea
1 c Butter, unsalted
1 tb Paprika
1 ts Garlic powder
1 ts Cayenne powder
1/2 ts White pepper; ground
1 ts Black pepper; finely ground
2 ts Salt
1 ts Dried thyme


Melt the butter and pour about half into each of four custard cups and set aside. 2. Brush each fish steak liberally with the remaining butter on both sides. 3. Mix together the spices and thyme and sprinkle generously on each side of the steaks, patting it on by hand. 4. Heat a large frying pan and add about 1 tbsp butter per fish steak. When butter is hot, add the fish, skin side down first. 5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking. 6. When the top side of the fish is very dark brown, repeat with the remaining fish fillets, keeping them warm while cooking the rest. 7. Serve the fish immediately with the cups of butter for dipping.





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