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3 lbs. thin white fish fillets, such as tilapia or flounder (see note)
Mix the dry ingredients together thoroughly, making sure to break up any lumps in the sugar.
Lay the fish out on a sheet pan and drizzle with olive oil. Rub the spice mix liberally onto both sides of the fillets. Cover with plastic wrap and let sit at room temp for an hour.
Get a large (nonstick or well-seasoned cast iron) skillet very hot. Add 1-2 tbsp. peanut oil, just enough to coat the bottom of the pan. Fry the fish fillets 2 to 3 minutes on one side, then flip and 1 to 2 minutes on the other, until the thin edges are starting to crisp and the sugar has formed a thin caramelized crust in spots.
Debbie Sichel says: This is a fabulous recipe!!! I made it with tilapia tonight and got raves from my son, and compliments from my husband who doesn't like fish.
Posted by tooooomuchcoffee
Nutritional Info Per Serving: N/A
Extra virgin olive oil
Peanut oil
1 tbsp. garlic powder
1 tbsp. cumin
1 tsp. coriander (the ground seed, not the leafy herb also called cilantro)
1 tsp. turmeric
2 tbsp. dark brown sugar
1 tsp. salt