Smoky-Spicy Bass

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon smoked sweet paprika, a palmful
  • 1 1/2 teaspoons granulated onion, half a palmful
  • 1 1/2 teaspoons granulated garlic, half a palmful
  • 1 teaspoon coriander, half a palmful
  • 1 teaspoon dried mustard
  • 1/4 teaspoon cayenne pepper
  • 4 fillets black bass, skin-on
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • Lemon wedges, for garnish
  • Chopped parsley leaves or chives, for garnish
Directions
  • Preheat the oven to 250 degrees F.

  • Heat a cast iron skillet over medium-high to high heat. Put a platter in the oven to warm.

  • Combine all the spices in a small bowl. Score the skin of the fish with several shallow hash marks using a very sharp knife. Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices.

  • Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side. Transfer the fillets to the warm platter. Serve with lemon wedges and garnish with parsley or chives.


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