This recipe was initially meant for Red Snapper, but I opted out for Rock Cod Fillet, as…well…you can’t get authentic Red Snapper here in the Pac NW. unless your willing to pay for it. And I’m not willing to pay for it.
Besides, I was assured by the fishmonger at Whole Foods that Rock Cod is almost similar in taste to Red Snapper. In researching fish, I’ve discovered just how much substituting actually goes on with Seafood, making me wonder if I’m paying $24 for a Red Snapper entree, am I actually getting Red Snapper?
Anyway, on to the recipe…
- 1 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh basil
- 1 teaspoon garlic powder
- 1/4 teaspoon minced fresh oregano
- 2 tablespoons butter
- 1 tablespoon olive oil
- 6 (6 ounce) fillets of rock cod
- salt to taste
Combine paprika, cayenne pepper, black pepper, onion powder, and garlic powder in a small dish. Add thyme, basil and oregano.
In a small saucepan, over medium heat, melt butter with oil. Brush both sides of the cod filets with the butter mixture, reserve the remaining. Dredge both sides of the filets with the seasoning-mixture.
Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.
Serve with Chili Sauce over white or Brown rice