So simple and so good -- and just the thing when you need to give your mouth a wake-up call! But don't be afraid: This dish may look fiery, but it's just well-spiced and flavorful, not overly hot. You can crank up the heat with more cayenne or by adding hot pepper sauce to the mayonnaise.
This recipe would work equally well with catfish, tilapia, or swai.
- 1-1/2 tablespoons paprika
- 1 tablespoon Old Bay or another seafood seasoning
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 4 large (7-8-ounce) whiting fillets or equivalent
Gather the ingredients.
Heat a broiler on low. Combine paprika, Old Bay, dry mustard, garlic powder, black pepper and cayenne pepper in one bowl. In a separate bowl, mix together the mayonnaise and Worcestershire sauce. Set aside
Dry the fish fillets well. Brush the fillets on one side with the mayonnaise-Worcestershire sauce mixture, then coat them generously with the seasoning mixture. Turn the fillets over and repeat on the other side.
Broil under low heat 7-10 minutes until fish just flakes at the thickest part. Watch the fillets carefully so that the seasonings brown but don't burn.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.