August 6, 2015
Delicious blackening spices elevate beautiful rockfish fillets. They’re topped with a garlic and cilantro compound butter to round out a seasoned entrée. Serve with rice and roasted seasonal vegetables.
Ingredients
For the blackening seasoning:
- 1 1/2 Tablespoon paprika
- 1 Tablespoon onion salt
- 1 Tablespoon garlic powder
- 1 Teaspoon thyme
- 1 Teaspoon cayenne pepper
- 1 Teaspoon black pepper
For the rockfish:
- 1 lime
- 2 Tablespoons butter, at room temperature
- 2 Tablespoons fresh cilantro, chopped
- 2 garlic cloves, minced
- 2 Tablespoons canola oil
- 2 rockfish fillets
Directions
For the blackening seasoning:
Combine paprika, onion salt, garlic powder, thyme, cayenne pepper, and black pepper. Set aside.
For the rockfish:
Grate 1 teaspoon zest from the lime into a bowl. Then cut the lime in quarters. Squeeze all the juice from the lime into the bowl. Add 2 tablespoons butter, 2 tablespoons chopped cilantro, and 2 garlic cloves finely chopped. Set aside.
Heat oil in a large skillet. Rub the blackening seasoning all over the rockfish fillets. Add the fish to the hot oil and cook until the spice rub becomes dark and crusty. Flip then cook until fillets flake with gentle pressure — about another 2 minutes. When done cooking, transfer the fish to a plate and immediately top each fillet with flavored butter.