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
No Nutritional Information Available
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