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Blackened Turbot Fillets
Prep Time:
10 minutes
Cook Time:
6 minutes
4 servings

4 turbot fillets (6 ounces each)

1 tablespoon paprika

1 teaspoon finely ground black pepper

1 teaspoon ground thyme

1 teaspoon garlic powder

1 teaspoon cayenne pepper

3/4 teaspoon salt

1/2 teaspoon white pepper

3 tablespoons butter


Rinse fillets under cold running water. Pat each fillet dry with paper towel and place on
a dry work surface. (Place fish on a sheet of plastic wrap or foil for easier clean up.)
Combine seasonings; blend well.
Melt 3 tablespoons butter in a large non-stick skillet. Remove skillet from heat. Brush bo
th sides of fillets with melted butter. Sprinkle and spread 1/2 tablespoon seasoning mixtu
re over each side of fillets to coat.
Reheat skillet and any butter remaining from step 3 over medium-high heat. Add 2 fillets a
nd cook 3 minutes per side until browned. Remove and keep warm. Cook remaining fillets. Ad
d 1/2 tablespoon butter to skillet if needed. Serve immediately

Nutritional Information

No Nutritional Information Available