Pan Seared Blackened Sea Bass (Recipe by Biltmore Culinary Academy)
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Pan Seared Blackened Sea Bass (Recipe by Biltmore Culinary Academy)
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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
- Pat the fillets dry with a paper towel.
- Place all of the spices in a small bowl and mix well. After mixing, the spices onto a flat dish.
- 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.
- Drizzle half of the oil into a pan, swirl to coat completely and place on medium-high heat.
- 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).
- Carefully turn the fish over, and cook for another 4 minutes.
- 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.
