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Blackened Fish

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.2095
Energy (kCal)1073.09
Carbohydrates (g)56.1836
Total fats (g)88.2042
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 10 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. | 2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish. | 3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    mustard 2 teaspoons 0.63 0.109 0.0667 0.0098
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    white pepper 1 teaspoon 7.104 1.6466 0.2496 0.0509
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    salt 1 teaspoon - - - -
    butter 3/4 cup unsalted melted 1026.0 47.141999999999996 32.058 86.4
    fillet trout 6 - - - -
    butter 1/4 cup unsalted melted 1026.0 47.141999999999996 32.058 86.4

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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