Tuesday, March 18, 2008
This is another recipe from Saving Dinner. I don't like fish and usually it doesn't seem cooked but I figured we could handle blackened fish. I didn't love it but it was good and the seasonings were great.
The kids loved it too so I'll definitely have to make it again someday.
1 Tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash cumin
1/4 cup butter (I used 1/2 cup)
6 salmon fillets, (1/2-3/4 inch thick)
Mix dry ingredients on large plate.
In a skillet, melt butter over medium high heat. Pour off all but 3 tablespoons into an 8 inch square pan.
Turn on hood vent and turn heat to high. Dip each fillet in the melted butter(very lightly) and then dip in the dry ingredients, patting the fillets by hand.
In the same skillet, cook fish on each side for 2-3 minutes, being careful when turning over. The fish will look charred-"blackened"-and there may be some smoke, but not enough that you need to call the fire department.