“Recipe Of The Week: Blackened Fish”

Blackened Fish (4 Servings)

I love cooking blackened fish in the summer as you can cook it outside. You can use any of your favorite fish ( trout, tilapia, haddock, even tuna or salmon but I use primarily trout or tilapia). Blackened Fish can be prepared by broiling it ( the healthiest as noted below), grilling it or pan frying using a cast iron pan outside on the barbecue/burner with a little bit of coconut oil which keeps your house smoke-free!

1 ½ lb. fresh or thawed whitefish fillets, about ¾ inch thick

1 tbsp. Paprika

1 tsp. Dried thyme, crushed

1 tsp. Ground red pepper

1 tsp. Freshly ground black pepper

1 tsp. Ground allspice

1 tbsp. Butter or margarine

1 tsp. Vegetable oil (You can use coconut oil as an alternative to butter & oil)

Directions:

1. Lightly coat a grill rack or the rack of a broiler pan with nonstick cooking spray. Preheat the broiler or grill to medium.

2. In a shallow dish combine paprika, thyme, red pepper, black pepper and allspice. In a small dish stir together butter and oil.

3. Rinse fish, pat dry with paper towel. Cut into 4 serving size pieces. Brush fish with butter mixture. Dip the fish into the spice mix, turning to coat both sides. Place on the broiler pan rack or grill. Tuck under any thin edges of fish.

4. Broil fish 4-5 inches from the heat for 7-9 minutes or until fish flakes with a fork (145F), turning once.

Nutritional Info (per serving): Calories: 59.45, Protein: 2.35g, Fat: 4.5g, Carbs: 2g, Fibre: 0.5g,