Blackened Fish Fillets

Photo: flickr user bee-side(s)

Ingredients

2 pounds Fish fillets, ½ to ¾" thick

3/4 cup Butter

1 tablespoon Paprika

3/4 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 dsh Cumin

Preparation

1. Mix dry ingredients on large plate.

2. Melt butter in heavy skillet (do not use lightweight or non-stick skillet). Pour off all but 3 tablespoons into 9 x 12 x 1 pan.

3. TURN ON HOOD VENT and turn heat to high.

4. Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand.

5. Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred - "blackened" - and there may be some smoke, but not an excessive amount. The blackening forms a spicy, crunchy coating, sealing in moisture and flavor.

NOTES : Use any type of fish you prefer - swordfish, redfish, whitefish, tuna, etc.