Blackened Spiced Fish

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

1 (8 to 10-ounce) whole red mullet, snapper, or bream, cleaned
1 1/2 ounces (3 tablespoons) unsalted butter
Juice of 1 lemon or lime
Lemon or lime wedges, for garnish

Spice Mixture:
1 teaspoon chili or cayenne pepper
1 teaspoon paprika
Salt and ground black pepper to taste
Pinch of dried mixed herbs
2 cloves garlic, crushed
1 small onion, chopped

Cooking Directions:

1. In a small bowl, combine the spice mixture and set aside.
2. To clarify the butter: melt the butter in a small pan then remove the froth with a spoon. Leave to settle then pour off the yellow liquid, discarding the solids.
3. Brush each side of the fish with the clarified butter and coat with the spice mixture.
4. Heat a large non-stick frying pan until hot. Add any remaining clarified butter. Add the fish and cook on each side for 2 minutes.
5. Reduce the heat and cook for a further 10 to 15 minutes.
6. Add the lemon or lime juice and serve immediately with crusty French bread, lime or lemon wedges and a green salad.

Makes 2 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.