Bronzing is an extension of the blackening process. The food is not as charred and a little more delicate in flavor.
4- 8oz. fish fillets, I used Tilapia, any firm white fish would work.
1 Â½ teaspoon salt
1 teaspoon dried sweet basil leaves
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 tablespoons olive oil
1 tablespoon lemon juice
Combine salt and spices together in a bowl and mix well.
Pour oil and lemon juice over fillets and stir until fillets are completely coated seasoning with spice mixture.
Preheat a medium skillet over medium heat with 1 tablespoon oil and 1 tablespoon butter. Place fish fillets in the skillet, and cook for 2 minutes. Turn the fish and cook for an additional 2-minute. Then flip again and cook 1 more minute or until cooked.*
* When you are able to pierce the thickest part of the fillet easily, the fish is cooked.