Blackened Spice By MonAppetit

Blackened Chicken (or Salmon -any fish, Shrimp, Pork Chop) Mix in measuring cup or bowl: • 1/2 tsp. paprika • 1/8 tsp. salt • 1/4 tsp. ground cumin • 1/4 tsp. dried thyme • 1/8 tsp. ground white pepper • 1/8 tsp. onion powder • 1/8 tsp. garlic powder • 1/8 tsp ground red pepper *  Omit if you do not like spicy – try it one time – you will always use. Melt 2 Tbls butter in small dish in microwave.  Place dry fish/chicken, etc. on wax paper.  With pastry brush – brush melted butter on one side – then sprinkle all over with blackened spice mix.  Melt 2 Tbls of butter in skillet (not non-stick).  Add oil to pan to prevent burning – heat.  Place fish/chicken in hot skillet and cook 2-4 minutes and turn – remove from heat – brush back of fish/chicken with butter –sprinkle with blackened spice mixture and turn.  Return skillet to heat.  Cook 2-4 minutes until “blackened.”  If preparing a thick piece of fish or a thick chicken breast, place skillet in toaster oven or regular oven and cook at 350 degrees until done. NOTE:  I have a “handle-less” skillet I purchased at Bed and Beyond for this dish.