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Adding cornmeal to the spice coating gives the fish a crisp crust in the broiler, without having to fry in oil.

Source: Everyday Food, June 2005
Total Time Prep Servings



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How would you rate this recipe?
  • winkerbeans
    1 MAR, 2011
    What's the side dish? Looks like a corn/spinach/tomato concoction...Mmmm, would love to try that, too!
  • LaraZ
    26 FEB, 2011
    I made this as is and thought it was just wonderful. I also wondered about the amount of salt but the tablespoon must be right because I didn't think it was too salty at all. I think it's important to use course salt which isn't really as salty as regular salt. Superb:)
  • martak1202
    19 JUL, 2010
    What a great rub!!! I also cut down on the salt. First night I broiled the fish (followed the recipe exactly), but the second night saut?ɬ
  • far3v
    31 MAY, 2008
    I made this tonight and it was good. My only recommendation is to cut the salt WAY down. I think the "tablespoon" in step 1 is a type, and should actually be a teaspoon. It also was spicy in a good way to me, but if you are not a heat fan, you may cut back the red pepper a bit.

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