In a shallow dish, mix the salt, paprika, garlic and onion powders, cayenne, black pepper, oregano, and thyme. Generously coat fish fillets with spice mixture. Heat a large cast-iron skillet over medium-high heat, and add canola oil. Add fish and cook 3 minutes on each side, or until flesh is white opaque (cooked through) and spices are toasted. Transfer to plates, and serve.
COOKS NOTE: When blackening, make sure to use a heavy skillet (like cast iron) that can take the necessary high heat.
Per Serving: 255 Calories; 10g Fat (31.9% calories from fat); 1g Saturated Fat; 34g Protein; 12g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 2886mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 1/2 Fat.
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