Food recipes
Blackening (Or Bronzing) Spices For Fish Recipe
Blackening (Or Bronzing) Spices For Fish Recipe Ingredients: onions, raw spices, oregano, dried spices, thyme, dried spices, pepper, black spices, pepper, black spices, pepper, red or cayenne salt, table spices, papri...
Blackening (Or Bronzing) Spices For Fish Recipe
Ingredients:
onions, raw
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, pepper, black
spices, pepper, red or cayenne
salt, table
spices, paprika
spices, garlic powder
Directions:
Combine the seasoning in a bowl, mix well.
Bronzing The Fish 1/8 c.corn, peanut, or possibly extra virgin olive oil 4 filets of white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin, etc)
How To Prepare
Rinse the fillets and pat dry.
Dredge in seasoning.
Set aside.
Cover pan with 1/8 inch of oil and heat over medium high flame.
When the oil is good and warm, but not yet smoking, fry the fillets 2-3 min to the side (rule of thumb: 10 min co oking per inch of thickeness of fish).
If you fold over the thin tail of the fillet so which the whole piece is of uniform thickness you will avoid having a dry-out end.
Ingredients:
onions, raw
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, pepper, black
spices, pepper, red or cayenne
salt, table
spices, paprika
spices, garlic powder
Directions:
Combine the seasoning in a bowl, mix well.
Bronzing The Fish 1/8 c.corn, peanut, or possibly extra virgin olive oil 4 filets of white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin, etc)
How To Prepare
Rinse the fillets and pat dry.
Dredge in seasoning.
Set aside.
Cover pan with 1/8 inch of oil and heat over medium high flame.
When the oil is good and warm, but not yet smoking, fry the fillets 2-3 min to the side (rule of thumb: 10 min co oking per inch of thickeness of fish).
If you fold over the thin tail of the fillet so which the whole piece is of uniform thickness you will avoid having a dry-out end.