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Ingredientes
- 4 x fish fillets - (6 to 8 ounce ea)
- 3 Tbsp. melted butter
- 1 tsp garlic pwdr
- 1 tsp onion pwdr
- 1/2 tsp dry thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp freshly-grnd white pepper
- 1 tsp paprika
- 1/2 tsp salt
- 4 x sandwich rolls
- 4 Tbsp. mayonnaise Sliced tomato as needed Shredded lettuce as needed
Direcciones
- Coat fillets with melted butter. Combine seasonings and dust fish in seasonings.
- When skillet is very warm, carefully add in fillets to pan. Cook for about 2 min, depending on the thickness of the fillets, or possibly till charred. Flip fish over and char other side.
- Spread mayonnaise on sandwich rolls, add in sliced tomato, lettuce and blackened fish.
- This recipe yields 4 servings.
- Comments: Paul Prudhomme, the legendary New Orleans chef, is generally credited with bringing blackened fish to the American culinary forefront. Although not as popular now as a when first introduced, blackened food is still a crowd pleaser. The secret is to use an extremely warm skillet, preferably well-seasoned cast-iron and to cook the fish outdoors. Blackening, when done properly, cause a great deal of smoke and may set off your smoke alarm. If you have a high BTU portable burner, set it outside, fire it up and heat the cast-iron skillet till it is warm, really warm. Use hard fish fillets with a medium to high oil content. Salmon and snapper work very well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 290 | |
| Calories from Fat 191 | 66% |
| Total Fat 21.66g | 27% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 747mg | 31% |
| Potassium 101mg | 3% |
| Total Carbs 20.66g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.94g | 1% |
| Protein 4.09g | 7% |
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