- 1½ t paprika
- ½ t garlic powder
- ½ t cayenne
- ¼ t thyme
- ½ t white pepper
- ¼ t oregano
- 1 t salt 2 pounds Asian carp fillets (skin removed)
- ½ t onion powder
- Juice of 1 lime
- ½ t fresh ground black pepper
Combine first 9 ingredients (paprika through oregano) in a small bowl. Rub fillets
generously with spice mix, then place them in a re-sealable plastic bag. Add lime juice
to the bag. Seal the bag and shake to combine all ingredients. Marinate 20–60 minutes.
(Do not exceed a 60-minute marinade time, or the acid in the juice will begin to “cook”
the fish causing it to fall apart on the grill.) Grill over a hot fire until fish is opaque and
flaky. Separate and remove bones from fish with a fork.
Makes 6 servings.