Yields
4 servings
ADVERTISEMENT
ingredients
2
Tbsp chopped fresh thyme
1
tsp dried thyme
2
Tbsp chopped fresh oregano
1
tsp dried oregano
2
Tbsp paprika
1 ½
tsp chili powder
½
tsp salt
¼
tsp hot pepper flakes
¼
tsp ground pepper
4
firm-fleshed fish, fillets, such as, swordfish, red snapper, monkfish, catfish, whitefish, or grouper
¼
cup clarified unsalted butter
lemon, wedges
ADVERTISEMENT
directions
Step 1
In shallow dish or bowl, combine thyme, oregano, paprika, chilli powder, salt, hot pepper flakes and pepper.
Step 2
Heat large cast-iron skillet over high heat until pan begins to turn white, about
5 minutes. Brush both sides of fillets with butter. Dip each into herb mixture; drizzle fillet with some of the butter.
Step 3
Place fillets in hot skillet; cook, turning once and drizzling with 1 to 2 teaspoons
(5 to 10 mL) more butter, for 6 to 10 minutes or until fish is opaque and flakes easily when tested, reducing heat if herb mixture begins to burn. Serve with lemon.