Colored flatfish becomes crispy and colorful when the seasonings victimised to hair it embellish charred in a hot skillet.
Darkening is a yummy way of preparing search - the inner is sentimental and tender time the extracurricular is curmudgeonly and boldly cured. I also represent colored salmon quite oftentimes.
It's an uncomplicated sufficiency instruction that I change it quite ofttimes, and it's so favourable that flatbottomed the kids revel it.
Ingredients
- 2 tablespoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 4 (6 oz) halibut fillets, 1 to 1/12-inch thick
- 2 tablespoon butter
Instructions
- In a shallow dish, whisk together the paprika, thyme, oregano, onion powder, garlic powder, kosher salt and cayenne.
- Sprinkle the halibut fillets with the seasoning mixture, pressing with your fingers to help the coating adhere.
- Heat a large nonstick skillet over medium-high heat, 2-3 minutes. Traditionally you would use a cast iron skillet, but I use a nonstick hard anodized aluminum skillet to minimize the risk of sticking.
- Add the butter to the hot skillet and swirl to coat. Add the halibut fillets. Cook 4 minutes on each side, until the fillets turn from translucent into opaque and white (it’s fine to cut a small slit and peek).
- Spoon the pan juices on top of the fish, and serve.