This recipe is from Holly Clegg’s “KITCHEN 101: Secrets to Cooking Confidence with Cooking Basics plus 150 Easy Healthy Recipes”
With Lent reaching its halfway point, by now, if you’re like many Catholics, you’re struggling to find another meatless recipe your family will enjoy on Friday.
Blackened fish is always a crowd pleaser, but it can also be daunting. Holly Clegg has a simplified recipe for your favorite fish to get you over the Lenten lulls.
A few seasonings in a few minutes give you one of the quickest best-tasting fish recipes ever with no fuss and lots of flavor.
2 tablespoons paprika
1 teaspoon chili powder
1/2 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1 1/2 pounds fish fillets
2 tablespoons olive oil
1. In small bowl or plastic bag, combine all ingredients, except fish and oil. Coat both sides of fish with spice mixture.
2. In large nonstick skillet, heat oil over medium-high heat. Place fish in hot pan and cook 2-3 minutes on each side until fish flakes with fork.
Calories from Fat 36%
Saturated Fat 1g
Dietary Fiber 2g
Total Sugars 0g
4 1/2 lean meat
Terrific Tip: Fish is done when center is white and opaque — no longer translucent.
Any fresh fish may be used such as grouper, halibut, tilapia, trout or catfish.