Blackened Sea Bass
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
45
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Vegetable Oil1 cup
Kosher Salt1 cup
Cayenne Powder1 cup
Paprika1 cup
Garlic Granules1 cup
Black Pepper2 tbsps
Onion Granules2 tbsps
Oregano (dried)2 tbsps
Dried ThymeDirections:
1
Preheat oven to 350 degrees F
2
Heat a skillet over high heat
3
Dredge fish in spices and saute on both sides
4
Finish the cooking in the oven, for about 4 or 5 minutes
5
It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces
6
Toast the slices of challah and spread 4 of the slices with mayonnaise
7
In a small bowl, mix some ketchup with some grated horseradish
8
Spread this mixture on the other 4 slices of bread
9
*Cook's Note: if loaf challah cannot be found individual rolls: aqua bread, Kaiser, potato, or egg-bread rolls are all fine
10
Also, cocktail sauce can be used instead of the ketchup and horseradish mixture
11
Mix well
12
Store in glass or plastic container with lid
13
Yield: about 1 1/2 cups