Kyle T’s Sauteed Fish Modified from Dad
Fresh fish (heterogenous mixture)
1 Tsp paprika (homogenous mixture)
1 Tsp Cajun spice( salt, ground red pepper, basil, oregano, cumin and coriander) (heterogenous mixture)(granulated garlic (homogenous mixture)
1 tsp salt (pure substance) NaCI
1 Tsp black pepper (heterogenous mixture)
¼ stick of butter or margarine (homogenous mixture)
Heat pan above 135-150 degrees fahrenheit to melt ¼ stick of butter or margarine
Mix spices and coat filet
Place in pan and cook for 5-7 minutes
Pairs Well With
My father passed down this recipe to me when I was 10. We would cook it when we come home with a fresh catch. There is a chemical change when the butter or margarine turns brown. Also when you mixed the spices together then you get a physical change along with coating the filet in spices. Lastly when you cook your fish and the smell of the fish changes and it turns to a different color turning from pink to white (or cooked color) making it a chemical change.
Submitted by: "Kyle T"