Blackened fish fillets
6 servings
Ingredients
| Quantity | 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 |
Directions
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.