SMOKY-SPICY BASS

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Smoky-Spicy Bass image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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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