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Blackened Fish Fillets

Serving Size : 6 Preparation Time :0:20
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2 pounds fish fillets -- 1/2 to 3/4" thick
3/4      cup butter
1         tablespoon paprika
3/4     teaspoon cayenne pepper
2         teaspoons salt
1         teaspoon black pepper
1/2      teaspoon white pepper
1         teaspoon onion powder
1         teaspoon garlic powder
1/2      teaspoon dried thyme
1/2      teaspoon dried oregano
1/2      teaspoon dried rosemary
1         dash cumin

Mix dry ingredients on large plate. Melt butter in heavy skillet (do not use lightweight or nonstick skillet). Pour off all but 3 tablespoons into 9 x 12 x 1 pan. Turn on hood vent and turn heat to high.

Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand.

Cook fish on each side for 2 to 3 minutes, being careful when turning them over. The fish will look charred -- "blackened" -- and there may be some smoke, but not an excessive amount. The blackening seals forms a spicy, crunchy coating, sealing in moisture and flavor.

Low Carb Beef Jerky

Amount Measure Ingredient -- Preparation Method
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1 1/2        pounds Flank Steak
1              tablespoon Liquid Smoke
1/3           teaspoon Garlic Powder
1/4           cup Soy Sauce
1/2           teaspoon Pepper
1              teaspoon Onion Powder
1              teaspoon Monosodium Glutamate
1/4          cup Worcestershire sauce

Trim all fat from flank steak. Semi-freeze meat, slice 1/8 inch thick. In a large bowl, alternate meat slices with seasonings. Marinate in refrigerator for 24 hours. Drain well on paper towels, pat dry. Lay on an oven rack. Do not overlap. Place a cookie sheet on lower oven rack to catch drips. Roast at 125 to 150 degrees for 8 to 10 hours. Leave door slightly ajar to allow moisture to escape.
taste for chewiness.