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Pan Seared Blackened Sea Bass (Recipe by Biltmore Culinary Academy)

March 4, 2014 by Dawna Stone

Pan Seared Blackened Sea Bass (Recipe by Biltmore Culinary Academy)
Servings
4
Servings
4
Pan Seared Blackened Sea Bass (Recipe by Biltmore Culinary Academy)
Servings
4
Servings
4
Ingredients
  • 44-6 ounce sea bass fillets(you can use any thick, white fish such as mahi, bass, halibut, cod or grouper)
  • 2tablespoons kosher salt
  • 1teaspoon cayenne pepper
  • 2tablespoons paprika
  • 1teaspoon paprika
  • 2teaspoons garlic powder
  • 4teaspoons black pepper
  • 4tablespoons dried oregano
  • 1/4cup extra virgin olive oil
Servings:
Instructions
  1. Pat the fillets dry with a paper towel.
  2. Place all of the spices in a small bowl and mix well. After mixing, the spices onto a flat dish.
  3. Coat the entire fillet with the spices by placing the fillet onto the dish and patting down lightly. Turn the fillet over and repeat on all four sides.
  4. Drizzle half of the oil into a pan, swirl to coat completely and place on medium-high heat.
  5. When the oil is hot, add the fish and sear until the bottom side is nicely browned (about 4 minutes if the fish is about 1-inch thick).
  6. Carefully turn the fish over, and cook for another 4 minutes.
  7. To tell if the fish is done, push a thin metal skewer or pairing knife through the thickest part of the filet. If the metal is cool against your skin, it is still not cooked through.
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