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Ingredients
1 tablespoon paprika
2 1/2 teaspoons Salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon crushed dried oregano
3 pounds of Sea Bass
1 1/2 cups butter, melted
2 teaspoons butter, melted
Directions
Heat large, heavy skillet over very high heat until its beyond the
smoking stage and you see white ash in the skillet bottom, at least
10 minutes. In Shallow bowl, combine paprika, salt, onion powder,
garlic powder, cayenne pepper, white pepper, pepper, thyme and
oregano. Dip Sea Bass in 1 1/2 cups melted butter then dredge in
spices to coat evenly
Place in the hot skillet and pour 1 teaspoon melted butter on top of
each fillet. Cook, uncovered, over high heat until underside looks
charred, about 2 minutes. Turn over and again pour 1 teaspoon butter
on top and cook until the fish is done. Serve hot.
Other Recipes from Chef Gary Gainey:
Couscous
Caribbean Kiwifruit Salsa |
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