Blackened Wild New Zealand Top Loin with Butternut Squash Salad

I picked up a white fish I”m not use to cooking with or maybe I have before but don’t remember.  I love it and after some internet search I found a blackened white fish recipe by Yummly that was the perfect mix of flavors, finger licking good…. a definite recipe keeper.  I also got creative with my side salad and sauteed up some butternut squash with sweet onions, avocados, blue cheese, slivered almonds and cherry tomatoes.  Delicious, quick and easy meal :)) On hot days salads and fish are the only foods I crave besides my hot dog fetish with Dog Haus. 😉  I would attempt to make those hot dogs but it’s not just the toppings that makes that place amazing it’s the sausage too.  As for my fish and salad…. Fall doesn’t start in Southern Cal until October…..so I”m going to enjoy the summer foods just a tab bit longer. :))

squash salad

fish

fish brand

Ingredients

  1. In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  2. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  3. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
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