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Ingredientes
- 2 Tbsp. minced fresh thyme or possibly 1 tsp dry thyme
- 2 Tbsp. minced fresh oregano or possibly 1 tsp dry oregano
- 2 Tbsp. paprika
- 1 1/2 tsp chili pwdr
- 1/2 tsp salt
- 1/4 tsp warm pepper flakes
- 1/4 tsp grnd pepper
- 4 x hard-fleshed fish, fillets, such as, swordfish, red snapper, monkfish, catfish, whitefish, or possibly grouper
- 1/4 c. clarified unsalted butter lemon, wedges
Direcciones
- In shallow dish or possibly bowl, combine thyme, oregano, paprika, chilli pwdr, salt, warm pepper flakes and pepper.
- Heat large cast-iron skillet over high heat till pan begins to turn white, about 5 min. Brush both sides of fillets with butter. Dip each into herb mix; drizzle fillet with some of the butter.
- Place fillets in warm skillet; cook, turning once and drizzling with 1 to 2 tsp.
- (5 - 10 mL) more butter, for 6 to 10 min or possibly till fish is opaque and flakes easily when tested, reducing heat if herb mix begins to burn. Serve with lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 7 | 37% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 302mg | 13% |
| Potassium 133mg | 4% |
| Total Carbs 3.79g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 0.49g | 0% |
| Protein 0.87g | 1% |
