California Blackened Snapper
Grrrrrgh!
Course : Fruits
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         16 oz. can  cling peach halves in juice
  1         tablespoon  sweet paprika
  1           teaspoon  onion powder
  1           teaspoon  garlic powder
     3/4      teaspoon  white pepper
     3/4      teaspoon  black pepper
     1/2      teaspoon  cayenne pepper
     1/2      teaspoon  thyme
     1/2      teaspoon  oregano
  1 1/2         pounds  red snapper fillet -- cut into 6 pieces
  2        tablespoons  margarine -- soft
 

Preparation:

Purchase fillets that are approximately 1/4 pound each. Drain peaches, reserving all liquid. Combine paprika with onion powder, garlic powder, white, black and cayenne peppers, thyme and oregano; mix well. Dip fish in peach liquid. Sprinkle both sides with paprika mixture. Heat a clean 10-inch skillet on high for 5 minutes. Carefully add half the fish. Cut margarine in small pieces and add half to skillet. Skillet will smoke as margarine is added. Cook about 1-1/2 to 2 minutes on each side or until fish flakes easily with a fork. Repeat with remaining fish. Fan peach halves over fish to serve.

 

Nutritional Information:

39 Calories (kcal); 4g Total Fat; (84% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 45mg Sodium