Recipe by matthew.benigni
This is good with any mild white fish. We have made it with Tilapia, Orange Roughy, etc. A nice, light dinner.
Top Review by KateL
Outstanding seasoning! Blackened fish that is packed with flavor but doesn't burn your mouth, etc. We made Alaskan wild halibut 2 ways: 1) we had thinner filets which we fried per directions, and 2) we baked covered by a lot of Smart Balance a large slab that still had skin on the bottom. I thought the seasoning tasted best in the fried version; DH thought the baked version was moister. Can't wait to try this seasoning on catfish fillets! I couldn't give 5 stars because the title includes "Lime" yet limes are not mentioned in the ingredients or the directions; I checked similar recipes, and they called for either slices or wedges of lime as garnish after cooking. If this recipe is updated to include the lime, please let me know so I can reassess my review. Made for Spring 2014 Pick A Chef.
- 2 tablespoons flour
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried ancho chile powder
- 1 teaspoon garlic salt
- 1 teaspoon ground pepper
- 1 egg white
- 3⁄4 lb red snapper fillet (see note in description)
- 1 tablespoon grapeseed oil or 1 tablespoon coconut oil
Directions See How It's Made
- In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper).
- In a second pie pan or shallow bowl beat egg white.
- Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
- Heat oil in skillet over medium high heat.
- Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.