Ingredients:
2 servings of fish fillets, steak or chicken
8 Tbs. unsalted butter
1 Tbs. ground sassafras
1/2 tsp. cumin
1 Tbs. granulated garlic
1 tsp. ground thyme
1-1/4 tsp. ground ginger
Pinch of mace
2 Tbs. paprika
1/4 tsp. cayenne pepper
1/8 tsp. allspice
Preparation for Clarified Butter:
Slowly melt butter at a low temperature (or in the microwave) to separate the milk solids from the golden liquid on the surface. Skim any foam off the top, and pour or skim the clear (clarified) butter off the milky residue. Because the milk solids have been removed, clarified butter may be used to cook at higher temperatures and may be stored longer than regular butter.
Preparation:
Combine all ingredients except butter. Coat fish or meat with clarified butter (see above) and pat spice mixture onto fillet. Place in preheated cast-iron skillet for 3 to 6 minutes on each side, depending on the thickness of the fish or meat. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Best Ever Spicy Cookbook: Scintillating Recipes to Spice Up Every Meal
Model: 075480481X
Author: Lucia Perez
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Cooking with Spices
Model: 0789427788
Author: Jill Norman and Deni Brown
DK Publishing - Main Office
New York, NY 10016
Phone: 212-213-4800
Fax: 212-213-5240
Savoring the Spice Coast of India: French Flavors from Kerala
Model: 0060192577
Author: Maya Kaimal
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
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