Mold Detox Friendly Blackened Fish
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Learn more →Ingredients
4 servings
For the blackening spice
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp sweet paprika
Ingredient noteDried sweet paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- ½ tsp ground black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp kosher salt
For the fish
- 4 firm white fish fillets (such as catfish, tilapia, or mahi-mahi), about 6 oz each, ¾–1 inch thick
- 3 tbsp unsalted butter, melted
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For serving
- lemon wedges, for serving (optional)
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, sweet paprika, dried oregano, dried thyme, garlic powder, onion powder, cayenne, black pepper, and kosher salt. Stir until evenly mixed.
- 2
Pat the fish fillets completely dry with paper towels. Brush both sides of each fillet generously with the melted butter, then press the spice blend firmly onto both sides, coating evenly.
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