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



Ingredient Checklist


Instructions Checklist
  • Heat broiler; coat the rack of a broiler pan with cooking spray. In a shallow bowl, stir together cornmeal, paprika, thyme, cayenne, 1 tablespoon salt, and 1/2 teaspoon ground pepper.

  • Dredge fillets in cornmeal mixture, turning to coat. Shake off excess, and place on prepared rack; broil until opaque throughout and blackened on the outside, 10 to 12 minutes. Serve immediately, with lemon wedges, if desired.

Reviews (4)

13 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: Unrated
What's the side dish? Looks like a corn/spinach/tomato concoction...Mmmm, would love to try that, too!
Rating: Unrated
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:)
Rating: Unrated
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
Rating: Unrated
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.