Blackened Fish
Blackened Fish is an moderately easy dinner. Made with 4 fresh or frozen catfish, cod, pollock, pompano or haddock fillets (1 lb.), 1/4 tsp. onion powder, 1/2 tsp. garlic salt, 1/2 tsp. ground red pepper and 1/2 tsp. dried basil, crushed, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Thaw fish if frozen.
In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage.
Brush both sides of fish with melted margarine; coat with seasoning.
If using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron skillet directly on hot coals.
If using a gas grill, turn to high and place skillet on the grill rack.
Preheat the skillet 5 minutes or until a drop of water sizzles.
Add coated fillets to skillet.
Carefully drizzle about 2 teaspoons of melted margarine over the fish.
Grill fish 2 1/2 to 3 minutes or until blackened.
Turn fish and drizzle with 2 teaspoons of melted margarine.
Grill 2 1/2 to 3 minutes more.
Transfer to serving plates.
Drizzle with any remaining melted margarine. Makes 4 servings.
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