Smoky-Spicy Bass
2013-02-10- Cuisine: American
- Course: Main Dish
- Skill Level: Easy
-
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- Yield : 4 servings
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
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Ingredients
- 1 tablespoon smoked sweet paprika, a palmful
- 1 1/2 teaspoons granulated onion, half a palmful
- 1 1/2 teaspoons granulated garlic, half a palmful
- 1 teaspoon coriander, half a palmful
- 1 teaspoon dried mustard
- 1/4 teaspoon cayenne pepper
- 4 fillets black bass, skin-on
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- Lemon wedges, for garnish
- Chopped parsley leaves or chives, for garnish
Method
Step 1
Preheat the oven to 250 degrees F.
Step 2
Heat a cast iron skillet over medium-high to high heat. Put a platter in the oven to warm.
Step 3
Combine all the spices in a small bowl. Score the skin of the fish with several shallow hash marks using a very sharp knife. Season the fish on both sides with lots of salt and pepper, to taste, and rub both sides with spices.
Step 4
Add the oil to the hot pan and cook the fish in 2 batches, until firm, about 4 minutes on each side. Transfer the fillets to the warm platter. Serve with lemon wedges and garnish with parsley or chives.
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