Blackened Fish Fillets(Serving Size: 6. Preparation Time: 0:20)

• 2 lb. fish fillets (1/2 to 3/4-inch thick)
• 3/4 c. butter
• 1 Tbsp. paprika
• 3/4 tsp. cayenne pepper
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. white pepper
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 dash cumin

1. Mix dry ingredients on large plate.
2. Melt butter in heavy skillet (do not use light weight or nonstick skillet).
3. Pour off all but 3 tablespoons into 9 x 12 x 1-inch pan.
4. Turn on hood vent and turn heat to high.
5. Dip each fillet in melted butter (in the 9 x 12-inch pan) and then dip in the dry ingredients, patting the fillets by hand.
6. Cook fish on each side for 2 to 3 minutes, being careful when turning them over.
7. The fish will look charred "blackened" and there may be some smoke, but not an excessive amount.
8. The blackening seals forming a spicy, crunchy coating, sealing in moisture and flavor.

fish, butter, paprika, cayenne pepper, salt, black pepper, white pepper, onion powder, garlic powder, thyme, oregano, cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507509 (may not work)