Blackened Spiced Fish
Courtesy of UK Seafish Authority 2 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 8-10-oz. whole red mullet, snapper, or bream, cleaned |
| 1 1/2 oz. unsalted butter |
| juice of 1 lemon or lime |
| lemon or lime wedges, to garnish |
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| Spice Mixture: |
| 1 tsp. chili or cayenne pepper |
| 1 tsp. paprika |
| salt and pepper |
| pinch of dried mixed herbs |
| 2 cloves garlic, crushed |
| 1 small onion, chopped |
Directions:
1. In a small bowl, combine the spice mixture and set aside.
2. To clarify the butter: melt the butter in a small pan then remove the froth with a spoon. Leave to settle then pour off the yellow liquid, discarding the solids.
3. Brush each side of the fish with the clarified butter and coat with the spice mixture.
4. Heat a large non-stick frying pan until hot. Add any remaining clarified butter. Add the fish and cook on each side for 2 min.
5. Reduce the heat and cook for a further 10-15 min.
6. Add the lemon or lime juice and serve immediately with French crusty bread, lime or lemon wedges and a green salad.
Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
