Creole-Style Sea Bass Fillets


  • 4 6-ounce skinless sea bass or other firm white fish fillets
  • 1 teaspoon(s) cayenne pepper
  • 2 tablespoon(s) all-purpose flour
  • Lime wedges
  • 1.5 teaspoon(s) paprika
  • 1.5 teaspoon(s) garlic powder
  • 3 tablespoon(s) extra-virgin olive oil
  • + 3 more ingredients
    • 1 tablespoon(s) freshly ground pepper
    • 1.5 teaspoon(s) kosher salt
    • 1 teaspoon(s) dried oregano

1. In a wide, shallow bowl, combine the all-purpose flour with the pepper, salt, garlic powder, paprika, oregano and cayenne. Dredge each fish fillet in the spice mixture, tapping off any excess. 2. In a large skillet, heat the olive oil. Add the fillets to the skillet and cook over moderately hi...

View full recipe at Food & Wine


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