Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Onion Powder |
| 1½ teaspoon | Garlic Powder |
| 1 teaspoon | Dry Mustard |
| 1 teaspoon | Ground Thyme |
| ⅛ teaspoon | Pepper |
| 2 teaspoons | Crushed Pequin |
| \N \N | Quebrado Chile |
| 4 \N | (4 Oz.) Red Snapper OR |
| \N \N | Other Lean Whitefish |
| \N \N | Fillets |
Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme.
Pepper, & Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR Until Fillets Are Blackened & Flake Easily When Tested With A Fork.
Fat 1⅒. Chol. 47.