About this recipe:A delectable recipe for sea bass fillets. 'Blackened' fish and sometimes chicken is a hallmark of Cajun cuisine. A mixture of spices and butter coats the fish, which is then pan fried at high heat on, traditionally, a cast iron frying pan.
2 tablespoons paprika
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 tablespoon salt
2 teaspoons onion powder
2 teaspoons garlic granules
1 teaspoon dried thyme
1 teaspoon dried oregano
4 (175g) fillets sea bass
340g butter, melted
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Method Prep:15min › Cook:10min › Ready in:25min
In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic granules, thyme and oregano.
Heat a large cast iron frying pan over high heat for 10 minutes, or until extremely hot.
Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot frying pan. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.
You could also use salmon or red snapper fillets for this recipe.