4 Tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 cup butter
4 salmon fillets, room temperature or
4 tilapia fillets, room temperature or
4 chicken breasts, pounded evenly, room temperature
Mix dry spices on a plate. In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to high. (work with your range, some gas ranges would be way too hot on high, work on med-high.) Pat fillets or breasts dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!
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