Luby’s Blackened Fish Fillets
The bold blend of seasonings turns very dark - almost black - when this fish is pan-fried in butter. Watch the heat carefully - “blackened” does not mean burned!
2/3 cup paprika
3 tablespoons plus 1 1/2 teaspoons seasoned salt
4 teaspoons garlic powder
4 teaspoons onion powder
4 teaspoons dried oregano leaves, crushed
2 teaspoons black pepper
2 teaspoons dried thyme leaves
2 teaspoons gumbo file powder
1/2 cup (1 stick) butter or margarine, melted
6 5- to 6-oz haddock, cod, or trout fillets
Fresh parsley and lemon slices
In shallow bowl, combine paprika, salt, garlic powder, onion powder,
oregano, pepper, thyme, and gumbo file. Mix well. Dip fish into butter,
then into seasoning mixture, coating evenly.
Heat any remaining butter in large skillet over medium heat. Add fish and
cook about 4 minutes on each side or until fish flakes when tested with
fork. Garnish with lemon and parsley.
Yield: 6 Servings
By Sylvia Volkin. Recipe from Luby’s Cafeteria.