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


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.