Pan-Fried Fish With Spice Rub


Ingredients - serves 2

  • 3 tsp dried dill
  • 3 tsp chili powder
  • 1 tsp lemon pepper
  • tsp ground cumin
  • 2 Petrale sole, 4-6 oz ea
  • 1 tbsp butter
  • 1 tbsp Canola oil
  • lemon wedges
  • splash of white wine

Directions

In small bowl, mix dill, chili powder, lemon pepper and cumin. Pat mixture evenly on both sides of fish. Melt butter in oil in large, non-stick skillet over medium heat. Add fish and saut for 10 minutes per inch of thicness, measuring fish at thickest part. Serve with lemon.