Fish cooked with a thin spiced coating.
This is a classic Louisiana method of cooking with a spicy coating, which can be used for poultry, meat or fish. At the end of cooking, the coating should begin to char and blacken slightly at the edges.
Before you start
These fish fillets can be cooked either in a pan on the stovetop or using an outdoor grill.
- In a shallow bowl, stir together the paprika, oregano, cayenne, sugar, salt, and ground pepper. To obtain a crispier crust, add the cornmeal (optional).
- Pat the fillets dry and dredge them in the mixture, turning them to coat well. Shake off the excess, then place the fillets on an oiled, hot grill.
- Cook until the fish is opaque throughout and lightly blackened on the outside, 4-5 min on each side, turning them once. Alternatively, heat the oil in a large skillet over moderately high heat. Add garlic to the skillet and sauté, with stirring, until it is golden-brown, about 2 min. Discard the garlic, add the fish then sauté for 4-5 min on each side, or until it is cooked through and lightly blackened on the outside.
- Serve immediately with lemon wedges.
Nutrition Facts Table
per 1 serving (170g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¾||servings|
ClaimsThis recipe is :
- Free :
- Trans Fat
- Low :
- Saturated Fat
- Source of :
- Copper, Fibre, Folacin, Manganese, Omega-3, Vitamin B1, Vitamin B2, Vitamin C, Vitamin K, Zinc
- Good source of :
- Iron, Pantothenic Acid, Vitamin B6
- Excellent source of :
- Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin E
- Diet-related health claims :
|Meat and Alternatives||4 ½|