It's easy to spice up your fish: Combine cumin, sassafras, ginger, a pinch of mace, garlic powder, thyme and cayenne to taste. Coat your favorite fish with clarified butter and pat the season mixture onto the fish. Cook in a preheated cast-iron skillet 3 to 6 minutes per side, depending on the thickness of the fish. For a Creole spice mix, combine 2 teaspoons chili powder, 1/2 teaspoon salt, cayenne pepper to taste and 1 teaspoon black pepper and sprinkle over fish. 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 :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
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