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Blackened Fish
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Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 10 min

Servings: 4

Recipe By: Our Test Kitchen

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Other Cajun & Creole
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Blackened Fish

This spicy fish is perfect for any occasion. The assortment of spices and kick of heat echo the flavor of New Orleans-style cooking. Use this spice combination on your favorite fish for a new flavor sensation!

Ingredients
1/2 teaspoon Frontier Hawaiian Black Sea Salt (about 6 cranks on the fine setting)
1 1/2 teaspoons thyme leaf
3/4 teaspoon oregano leaf
3/4 teaspoon cayenne
1 tablespoon ground paprika
1/2 teaspoon fine-grind black pepper
1 1/2 teaspoons garlic powder
1 teaspoon white onion powder
1 pound (4 fish fillets) (grouper, haddock, tilapia, halibut, or other fish of choice)
3 tablespoons extra virgin olive oil
Directions
In a medium bowl, mix the first eight ingredients.

Pat each fillet dry, brush lightly with olive oil, and sprinkle spice mixture on each side of every fillet.

In a large skillet, heat remaining olive oil until hot but not smoking. Place spiced fillets in skillet, cooking 3 to 4 minutes on each side (until browned).
Chef Suggestions
For advanced cooks, after cooking in the skillet, place oven-proof skillet under broiler on high. Watch the fillets constantly, and remove from broiler when spices darken to a red-black color (about 2 minutes). (Broiling will darken the crust.)
Featuring
Hawaiian Black Sea Salt
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Pacific sea salt crystals are dusted with the purifying power of activated coconut shell charcoal to achieve its characteristic black shade and charred, smoky flavor. This coarse salt has large crystals which help to accentuate its visual appeal while providing a pleasant crunch. For an unusual treat, grind it on grilled pineapple slices, or add its charred flavor to traditional grilled fare such as steaks, burgers and chicken.

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Nutrition Facts
As prepared, each serving contains 190 calories, 11g total fat, 60mg cholesterol, 510mg sodium, 3g total carbohydrate and 19g protein.

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