Blackened Fish

I generally like fish. I don't really care for fish in China--mostly because I've always lived too far away from the body of water where the fish came from to feel very good about eating them! I also have no desire to clean and fillet my own live fish. I don't touch live fish! However, not long ago, our Metro (kind of like a Sam's or Costco) ran a really good deal on some frozen fish fillets. So we tried them. We got a rather large box of them and tried cooking them in several ways. Our favorite was a pan-seared blackened fish. Now, if you watch Top Chef at all, you know that to get a perfectly cooked fish takes a lot of effort and attention! So I'll give you some recommendations on the length of time you should cook them below.

Blackened Fish
4 fish fillets
1 tsp paprika
1/2 tsp salt
1 tsp lemon pepper
3/4 tsp garlic powder
3/4 tsp basil
1/2 tsp onion powder
1/2 tsp thyme
1/4-1/2 tsp cayenne pepper
Butter

Mix together all the spices on a plate. Place a large skillet over med-high heat and melt a couple tablespoons of butter. Meanwhile, dampen outside of fish, place on plate of spices and flip to coat. Place spice-coated fillets into skillet of melted butter. Flip part way through cooking time--about 4-6 minutes.

Refer to following recommendations when cooking fish.

For fresh or thawed fish fillets, BAKE in 450F oven for 4-6 minutes per 1/2 inch of thickness. Bake or broil in single layer, making sure to brush with margarine or butter.  BROIL 4 inches from heat for 4-6 minutes per 1/2 inch of thickness. I used this same time recommendation for pan-searing. Properly cooked fish is opaque and begins to flake easily when tested with a fork. (From Better Homes and Gardens cookbook)