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Blackened Turbot Fillets



Quick and easy

Quick and easy

Quick and easy

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 both sides of fillets with melted butter. Sprinkle and spread 1/2 tablespoon seasoning mixture over each side of fillets to coat.

Reheat skillet and any butter remaining from step 3 over medium-high heat. Add 2 fillets and cook 3 minutes per side until browned. Remove and keep warm. Cook remaining fillets. Add 1/2 tablespoon butter to skillet if needed. Serve immediately
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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