Happy Sunday people. It's everybody's off day and no one likes to read on their off day, so I'll hold off on the nutritional schpeal and just cut to the chase:
Everyone knows there's not a lot of things better for you than wild caught white fish. Everyone also knows, more often than not, when you bake white fish you usually regret it after the first three bites.
Baked white fish is out. Blackened, pan-seared fish is in. Bland no more people, Enjoy!
½ teaspoon paprika
½ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon ground cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
4 (6 ounce) cod fillets
2 tablespoons olive oil
1. In a small bowl, combine the paprika, pepper, thyme, cayenne pepper, garlic powder, onion powder, and salt to create a blackening spice.
2. Generously coat both sides of each cod fillet with the blackening spice, pressing the spices into the fish.
3. Heat the oil and butter in a large skillet over mediumhigh heat, until butter is almost sizzling.
4. Place the seasoned cod into the skillet, and cook for 4 minutes on each side, or until the fish is easily flaked with a fork. Serve immediately, garnished with fresh lemon, if desired.