blackened fish fillets

Categories
Fish/seafoo
Yield
6 servings
MeasureIngredient
2 pounds Fish fillets; 1/2 to 3/4" thick
¾ cup Egg whites
1 tablespoon Paprika
¾ teaspoon Cayenne
1 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Garlic powder
½ teaspoon Thyme
½ teaspoon Oregano
⅛ teaspoon Cumin

Recipe by: Elizabeth Powell Preparation Time: 0:20 Mix dry ingredients on large plate. Heat olive oil in heavy skillet (do not use lightweight or non-stick skillet). Dip each fillet in egg white (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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