Spicy Grilled Fish

In the south, we typically have “fish fry”. This is just a summertime get-together in which you fry fish and have all sorts of summertime sides to go with it. It is sort of like a BBQ.

So what do you do in the meantime when you don’t want all that fried food? You grill it. You can grill it on a flat-top grill, BBQ grill, or an indoor grill. I prefer an indoor grill so that way I don’t lose any of this delicious fish in the grates of the outdoor grill. LOL. You can use the grill grate covers or a cast iron pan specifically for fish if you want to do this outdoors.

Here is what you will need.

INGREDIENTS:

Olive Oil
4-6 Mild Flavored Fish Fillets ( I use tilapia, cod, halibut, or something similar)
2 Tsp. Chili Powder
1 1/4 Tsp. Garlic Powder
Salt And Pepper – to taste
1 1/2 Tsp. Cumin
1/4 to 1/2 Tsp. Cayenne Pepper or to taste
1/2 Tsp. Seasoned Salt
1 Tsp. Onion Powder
1 Tsp. Paprika
1 Tsp. Parsley
1/2 Tsp. Tarragon or Oregano

DIRECTIONS:

1. In a small bowl combine the chili powder, garlic powder, salt, pepper, cumin, cayenne, seasoned salt, onion powder, paprika, parsley, and tarragon (or oregano). Mix well. Set aside.
2. Pat the fish dry with a paper towel. Place on a plate and brush each side with olive oil.
3. Sprinkle the seasoning on both sides of the fish to coat well.
4. Cover and chill the fish for 15-20 minutes. This will help the seasoning stay on the fish while frying and it helps to marinate the fish.
5. Heat up your grill pan or skillet (or grill) add a little bit of olive oil to the pan and brush to coat the pan evenly.
6. Carefully add the fish skin side up and cook over low-medium heat for 3 to 4 minutes. Gently flip and cook another 3-4 minutes or until the fish is cooked through.
7. Remove to a serving platter.
8. Top with fresh parsley and a few lemon wedges.

• If you do not want the fish spicy and more on the mild side, tone down on the cayenne and chili powder. Start with a little and add more if you think you need it.
• *DO NOT USE CHILI SEASONING. lol. Use chili powder.
• This spicy grilled fish makes for a wonderful fish taco with thinly sliced cabbage seasoned with lemon, salt, pepper, and whatever other toppings you like.
• I like to serve this fish with Horsraddish slaw and hush puppies. For the dipping sauce, I am pretty simple, I like either ketchup, tarter sauce, or cocktail sauce. But the sky is the limit for sauces. Drizzle some freshly squeezed lemon juice onto the fish before enjoying it.