Blackened Salmon

A spicy seafood alternative...very addictive! Just as good for halibut, red snapper, or any fish.

Spice mix: mix proportions to your taste and to suit your guests. This would be enough for 3 pounds of filets.

• 1 teaspoon fresh thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seeds (like black licorice, very distinct flavour)
• 1/2 teaspoon cayenne pepper (more or less depending how hot you like it)
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Fish preparation:

• Baste fillets with olive oil - cover one side with spice mix
• Heat frying pan on high with light olive oil, let it get nice and hot.
• Sizzle spice side down only for 1 minute, then throw into pre-heated oven (about 375) spice side up -- cook thin fillets for 5 minutes, up to about 8 minutes for thicker fillets. Very finicky here so keep an eye on it -- it is a sin to overcook fish!
• Remove and melt bit of butter on top
• Serve over rice of course!
• Very addictive!

Port Renfrew Fishing Adventures
info@fishingportrenfrew.ca
Phone: 1-250-642-2587