Blackened Herb Fillets

from The pH Miracle: Balance Your Diet, Reclaim Your Health
by Robert O. Young, Ph.D. and Shelley Redford Young

This is a somewhat spicy coating that could be used for red snapper, trout, salmon, or even extra-firm tofu that has been sliced thin (1/4 to 1/3 inch). I usually double or triple this recipe, because I like heavy coating on the fillets.

Serves 4-6

1/2 cup grape seed oil
3 Tbs paprika
1 1/2 tsp. dried onions
1/2 tsp. Spice Hunter's Zip or cayenne pepper (start with 1/4 tsp. You can always add more.)
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 1/2 tsp dried basil
3/4 tsp ground cumin
1 tsp Real salt
1/4 cup mint leaves (fresh), minced for garnish
Lemon and lime wedges
4 to 6 fresh fish or tofu fillets (4 to 6 oz.)

Combine all dry seasonings except mint in a shallow bowl and mix well.

Put oil into another shallow bowl and place the bowls side by side.

Heat Electric fry pan or large skillet-type pan on burner to high heat.

Dip fish fillets in oil and coat well, then dip into herb mixture and coat both sides.

Cook in the hot fry pan on one side until herbs turn dark but not burned (1-3 minutes), then flip over and cook on the other side.

To cook fish more thoughroly, sometime I fry the fist first, on medium heat, for a while until fish is cooked through, then I dip the fish in the oil and coat and fry on the outside for a crisper finish.

Sprinkle minced mint on top of fillets and garnish with lemon and lime wedged before serving.

© 2002 by Robert O. Young, Ph.D. and Shelley Redford Young