To Make Blackened Spice Mix: In a food processor
ver both sides of the fish fillets.
Combine all of
Preheat oven to 400\u00b0.
Mix all dry ingredients, except fish seasoning and lemon pepper, in bowl.
Spray cookie sheet with oil, 3 sprays; dip fillets in cornmeal mix.
Shake off excess and place on cookie sheet.
Sprinkle seasoning and pepper on both sides of fillets.
Spray top of fillets with oil.
Bake on lower oven rack for 25 minutes.
Reduce heat to 350\u00b0 after 25 minutes and bake for 10 additional minutes.
Use iron skillet, gas cooker, fish cooker or any type of cooker that requires a high heat.
ntil ready to use.
FISH: Mix fish spice blend ingredients together. Season
Brush remaining over fish then sprinkle with spice mix.
Oil a
Use 1/2-inch fillets of redfish, golden tile, snapper or grouper.
Heat cast-iron skillet until white hot.
Coat fish fillets with melted butter and sprinkle with spice mix until well coated on each side.
This recipe makes about 1 cup and will keep very well in sealed container.
Cover fish with butter.
Sprinkle blackened seasonings on a hot skillet (outside) and sprinkle blackened seasonings on top side.
Flip over when fish is white around edges.
Will cook in 2 to 3 minutes.
Fish should be 1/2 inch to 3/4 inch thick.
Combine all spices/dry ingredients in a bowl and mix well.
Spread the spice mixture onto a flat plate.
Press the fish fillets firmly into the spices, coating both sides.
Heat the olive oil until almost smoking in a large heavy skillet.
Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.
Increase time slightly for thicker fillets.
br>Coat both sides of fish generously with seasoning, patting it
eans again.
Make the spice recipe as listed above. Store in
o serve.
For the Fish Nuggets: Heat a cast iron
Cover sea scallops with blackened seasoning and let sit for
a few minutes.
Heat gas grill and put on fish screen or aluminum foil on grill.
Grill until tender.
illets by hand.
Cook fish on each side for 2
Mix first 8 ingredients together, and drench the fish in the mixture.
Drizzle with melted butter and saute in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
Turn and repeat on other side.
Serve with lemon wedges.
Dust the fillets with flour.
Heat the butter and oil in large, heavy pan over medium heat.
Add fillets and cook 3 minutes on one side; turn and sprinkle seasonings evenly over the browned side.
Cook another 3 minutes and turn, sprinkling this side with seasonings.
Turn the heat on high and sear each side for about 2 minutes.
Garnish with parsley and serve immediately.
Serves 4.
In a small bowl, combine all spices.
Roll fish fillets in spices and saute.
Serve with butter and lemon wedges.
Serves 4.
Bake fish fillets according to package directions. Meanwhile, in a large bowl, toss the pasta salad and spinach. Divide among four plates. Cut fish into slices and arrange over salad. Sprinkle with parmesan cheese.
excess water in the fish, the recipe will come out runny
Place water and margarine in skillet.
Heat until boils.
Add fish.
Cook on medium heat until fish flakes with a fork. Sprinkle seasoning on fish.
Cover.
Simmer 5 more minutes.