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INGREDIENTS:
• 2 tbsp chili powder
• 1 tbsp dried marjoram leaves
• 1 tbsp dried oregano leaves
• 1 tbsp dried thyme leaves
• 1 tbsp paprika
• 1/2 tbsp crushed red pepper
• 1 tsp black pepper, freshly ground
• 1 tsp salt
• 1/2 tsp ground red cayenne pepper
• 3 tbsp olive oil
• A pile of fi sh fi llets, chunks or steaks
• Lemon wedges
• 1/2 cup butter or margarine, melted
• 1 package spring mix or your favorite salad
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DIRECTIONS:
Combine dry ingredients and spread the mixture on a dry plate. Dredge fish in seasoning mixture to coat both sides, shaking off excess. Heat a 12-inch cast iron or non-stick skillet over high heat until smoking. Place oil in hot skillet, reduce heat to medium. Add fish to pan and pour 2 tablespoons melted butter over each piece. Cook 3 minutes on each side, or until cooked through and crusty on outside. (Cooking time varies with thickness of the fish.) When done, place fish over the salad, and squeeze fresh lemon juice over the plate. Enjoy!
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Recipe courtesy of Josh Loren
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