ver both sides of the fish fillets.
Combine all of
For the Remoulade Sauce: In small
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.
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.
Use iron skillet, gas cooker, fish cooker or any type of cooker that requires a high heat.
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
educe heat, cover and simmer for 12 mins, or until cooked
is sounds like a huge recipe, but because fish cooking time is not
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
Instructions for the dipping sauce: Mix all
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.
orks best for this.
Coat both sides of fish generously with