Blackened Fish Fillets Recipe

• 2 lb Fish fillets, 1/2 to 3/4" 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 pwdr
• 1 tsp Garlic pwdr
• 1/2 tsp Dry thyme
• 1/2 tsp Dry oregano
• 1 dsh Cumin

1. 1.
2. Mix dry ingredients on large plate.
3. 2.
4. Heat butter in heavy skillet (don't use lightweight or possibly non-stick skillet).
5. Pour off all but 3 Tbsp.
6. into 9 x 12 x 1 pan.
7. 3.
8. TURN ON HOOD VENT and turn heat to high.
9. 4.
10. Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand.
11. 5.
12. Cook fish on each side for 2 to 3 min, being careful when turning them over.
13. The fish will look charred - "blackened" - and there may be some smoke, but not an excessive amount.
14. The blackening forms a spicy, crunchy coating, sealing in moisture and flavor.
15. NOTES : Use any type of fish you prefer - swordfish, redfish, whitefish, tuna, etc.

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

Taken from cookeatshare.com/recipes/blackened-fish-fillets-86887 (may not work)