If you don't have a cast iron skillet, use a nonstick skillet. Just reduce the starting temperature from high to medium-high.
Oxmoor House JANUARY 2005
1. Combine first 6 ingredients in a small bowl, and stir well.
2. Rinse fillets, and pat dry with paper towels to remove excess moisture. Sprinkle paprika mixture evenly on both sides of fillets; gently rub in seasonings.
3. Place a 12-inch cast iron skillet over high heat until hot. Add 1 1/2 teaspoons butter, and tilt pan to coat bottom. Add 2 fillets, and cook 2 minutes. Reduce heat to medium; turn and cook 4 minutes or until fish flakes easily when tested with a fork. Repeat procedure with remaining butter and fillets. Serve with lemon slices, if desired. Serve immediately.
carbo rating: 1
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