Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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.