Title: Blackened red snapper
 Categories: Seafood, Cajun
      Yield: 4 Servings
 
      2 ts Onion Powder
  1 1/2 ts Garlic Powder
      1 ts Dry Mustard
      1 ts Ground Thyme
    1/8 ts Pepper
      2 ts Crushed Pequin
           Quebrado Chile
      4    (4 Oz.) Red Snapper OR
           Other Lean Whitefish
           Fillets
 
  Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme.
  Pepper, & Chile; Sprinkle One Side Of Each Fillet With Half Of This
  Mixture. Coat A Large Cast Iron Skillet With Cooking Spray; Place
  Over Medium High Heat Until Hot.  Add Fillets, Seasoned Side Down, &
  Cook 4 Min. Sprinkle Fillets With Remaining Onion Powder Mixture;
  Turn Fillets Over & Cook 3 Min. OR Until Fillets Are Blackened &
  Flake Easily When Tested With A Fork.
   Fat 1.1.  Chol. 47.