Blackened Swordfish

2 teaspoons salt

2 teaspoons paprika

1 teaspoons garlic powder

1 teaspoons ground pepper

1 teaspoons onion powder

1 teaspoon cayenne pepper

1 teaspoon dried thyme – crumbled

1 teaspoon dried oregano – crumbled

1 ½ pounds swordfish, halibut filet, catfish, tilapia, hake, or other firm fish

Pam Spray (optional)

Canola oil

  1. Combine the dry ingredients in a bowl
  2. Heat a cast iron skillet until it’s VERY hot.
  3. Meanwhile, spray the fish with Pam, or give it a very light coating of canola oil
  4. Cover the top and bottom of fish with the spices, and pat it into the fish. You may have extra spice mixture. Save this for next time
  5. Add 1 tablespoon oil to the pan.  Sear the fish on one side for 3 minutes.  Sear on 2nd side for 3 minutes.  Carefully (it may splatter) add two tablespoons of water to the pan, and cover. Cook for 2-3 more minutes, until it’s cooked to your liking.

Makes 4 servings Serve with st