BBQ-Spiced Rubbed Fish (From the Sonoma Diet Cookbook)

Easy to put together in very little time, this dish will win your family and friends over. Don’t hesitate to make extra rub for another time. Serve with a caesar salad and vegetable of choice.
Serves: 
6
Prep Time: 
20-25 min
Ingredients List: 

Plan on 6 0zs of fish per person
1 TBS. Sweet Paprika
1 TBS. Smoked Paprika or Ground Ancho Chile Pepper
1 TBS Chili Powder
1 TSP Kosher Salt
1 TSP Garlic Powder
1 TSP Freshly Ground Black Pepper
1/2 TSP Ground Cumin
1/2 TSP Dried Oregano
2 TBS Extra Virgin Olive Oil

Procedure: 

In a small bowl combine all the dried ingredients.  Stir to mix well.
 
Clean the  fish with cold water and pat dry with a paper towel.  
 
On a sheet of wax paper lay  enough spice to cover the fish bottom.  Lay the fish on the spice mixture and cover the top of the fish generously.
 
Using a grill skillet pour 2 TBS of olive oil into skillet and heat on medium high heat.  When the pan is hot put the fish in the pan. (If you have a fish with skin on it put the meaty side down first.)  Cook on medium high heat for 3-4 minutes (more if you have a thick fish)  Turn the fish and cook for another 3-4 minutes.  Using a spatula slide the spatula in between the fish and the skin picking up the fish and leaving the skin in the skillet.
 
You can also broil this dish using a broiling pan brush the pan with the oil and broil the fish on the second rack if you have thick fish and the top rack with thinner fish.

Nutrition Facts: 
280 Calories, 19g total fat (3g sat fat) 3g carbohydrates, 2g fiber, 23g protein

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