Blackened Fish

Name: Blackened Fish
Yield: Makes 6 servings
Ingredients: 2 tsp. paprika; 1 tsp. salt; 1 tsp. onion powder; 1 tsp. garlic powder; 1/2 tsp. cayenne pepper; 1/2 tsp. black pepper; 1/2 tsp. dried oregano; 1/4 tsp. dried basil; 1/4 tsp. dried thyme; 12 TB. butter; 6 1/2-inch thick pompano, grouper or red snapper filets,; about 8 oz. each

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 6 servings

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Ronnie's Notes

Paul Prudhomme made blackened fish famous all over America. It involves frying well-seasoned fish in a really hot pan. Fire alarms may go off! I suggest broiling the fish but have given you instructions in case you want to make the dish by the authentic Paul Prudhomme method!

Prep time: less than 15 minutes

Region: Innovation

Ingredients

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2 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried thyme
12 TB. butter
6 1/2-inch thick pompano, grouper or red snapper filets,
about 8 oz. each

Instructions

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Preheat the broiler.

Combine the paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, oregano, basil and thyme in a shallow dish and mix thoroughly.

Melt the butter.

Dip the fish in the melted butter, then dredge in the herb and spice mixture.

Drizzle a few drops of the melted butter on top.

Broil , or until just cooked through.

Alternatively, heat a cast iron skillet over high heat for , until the bottom begins to turn gray-white.

Cook the filets two or three at a time in the skillet.

Cook per side.

Turn heat lower, if necessary, to avoid burning the crust.

Repeat with remaining filets.

HOT TIP: Be sure to use an exhaust fan when cooking this dish in the skillet.

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