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Blackened Fish Fillets
2 lb Fish fillets; 1/2 to 3/4" thick
3/4 c Butter
1 tb Paprika
3/4 ts Cayenne pepper
1 ts Salt
1/2 ts Black pepper
1/2 ts White pepper
1 ts Onion powder
1 ts Garlic powder
1/2 ts Dried thyme
1/2 ts Dried oregano
1 ds Cumin
Mix dry ingredients on large plate.
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.
TURN ON HOOD VENT and turn heat to high.
Dip each fillet in melted butter (in the 9 x 12 pan) and then dip
in the dry ingredients, patting the fillets by hand.
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.
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