Blackened Fish Recipe

• 2 Tbsp. minced fresh thyme or possibly 1 tsp dry thyme
• 2 Tbsp. minced fresh oregano or possibly 1 tsp dry oregano
• 2 Tbsp. paprika
• 1 1/2 tsp chili pwdr
• 1/2 tsp salt
• 1/4 tsp warm pepper flakes
• 1/4 tsp grnd pepper
• 4 x hard-fleshed fish, fillets, such as, swordfish, red snapper, monkfish, catfish, whitefish, or possibly grouper
• 1/4 c. clarified unsalted butter lemon, wedges

1. In shallow dish or possibly bowl, combine thyme, oregano, paprika, chilli pwdr, salt, warm pepper flakes and pepper.
2. Heat large cast-iron skillet over high heat till pan begins to turn white, about 5 min.
3. Brush both sides of fillets with butter.
4. Dip each into herb mix; drizzle fillet with some of the butter.
5. Place fillets in warm skillet; cook, turning once and drizzling with 1 to 2 tsp.
6. (5 - 10 mL) more butter, for 6 to 10 min or possibly till fish is opaque and flakes easily when tested, reducing heat if herb mix begins to burn.
7. Serve with lemon.

thyme, fresh oregano, paprika, chili pwdr, salt, pepper, pepper, hardfleshed fish, clarified unsalted butter

Taken from cookeatshare.com/recipes/blackened-fish-86885 (may not work)