Blackened Amberjack

recipe
This super quick fish recipe gets it must-try flavor from a simple rub of dried spices.

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 182
Caloriesfromfat 30 %
Fat 6 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.2 g
Carbohydrate 3.8 g
Fiber 1.2 g
Cholesterol 43 mg
Iron 0.0 mg
Sodium 46 mg
Calcium 0.0 mg

Ingredients

1 (1-pound) amberjack fillet
1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon black pepper
1/2 teaspoon ground red pepper
Cooking spray

Preparation

1. Cut fillet into 4 equal pieces. Combine paprika and next 6 ingredients in a small bowl; stir well. Dredge fish in spice mixture; let stand 5 minutes.

2. Coat a large cast-iron skillet with cooking spray; place over high heat until very hot. Add fish, and cook 3 minutes. Turn fish, and cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork. Fish should look charred. (You may prefer to do this procedure outside due to the small amount of smoke that is created.)

Note:

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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