Fish Grill and Broil

• 1 1/2 lb. fresh white fish (sole, flounder, haddock or cod), butterflied into thin fillets
• 1 to 2 Tbsp. Spicely® Fish Grill and Broil Seasoning
• 1/2 cup melted butter or 2 to 3 tbsp olive oil
• Salt to taste

Combine spice mix and melted butter (or olive oil). Brush the fish with mixture until it is coated on both sides. Heat a large frying pan, sauté pan or cast iron skillet until it is extremely hot, almost smoking. Lay the fish into the frying pan. It will smoke and sizzle, and may even flame up. That is OK; the flame will not spread from the pan. Allow the fish to cook over the high heat for about 1 minute. Turn over and allow to cook on the other side for the same amount of time. The fish will be charred and crisp on the outside and moist and fully cooked on the inside if it is not more than 1/2-inch thick.

If you are concerned that the fish may still be raw inside, finish cooking it in a 450 F oven. The same seasoning and process may be used with beef steaks, pork chops or tenderloin, and chicken breast. Just finish the meat to the doneness you like in a hot oven.