Blackened Flounder

By Addie

“I loved going to the fish market with Grandma and marveling at the gleaming mountains of whole fish.”

Ingredients

• 1 tablespoon paprika
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 6 flounder fillets, about 1/4 inch thick
• 1/4 cup olive oil

Preparation

Step 1

Combine paprika, parsley, salt, garlic powder, onion powder, cayenne pepper, black pepper, thyme and oregano in a small bowl and mix well.


Dip fish fillets in olive oil. Sprinkle both sides of each fillet with the paprika mixture.


Heat a cast-iron skillet over high heat until smoking. Arrange fillets in a single layer on the hot skillet.


Cook the flounder, turning once, until blackened, about 2 to 3 minutes per side. Serve immediately.
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REVIEWS:

Grandma's Secret Trick:

The secret of Grandma's Blackened Flounder is that the fish cooks so quickly that it forms a crisp crust on the outside that holds in all the juiciness. Grandma heated the skillet to smoking hot before adding the fish. Then she made sure to be prepared to turn the fish after just 2 or 3 minutes.