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.