Blackened Fish:
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From the Cookhouse Cuisinier
May 10, 2004.
Here is a recipe that will work well for any type of fish, be
it cod, catfish, walleye or some other. I have yet to try the
spice mix with chicken, pork, or other meats. I suspect the results
would be very tasty. This is a slight modification from a website
recipe provided by a site that claims to have 1871 online recipes.
If you like cooking it's worth a visit. Try them out at http://www.justseafoodrecipes.com/ |
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What you need. |
What you do. |
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1 tsp. paprika. 1 tsp cayenne pepper. 1/2 tsp. each of ground
sage, ground cumin, garlic powder, sugar, salt, and onion powder. |
In a flour or other suitable shaker, mix all ingredients. |
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4 fish filets (4 - 8 oz. each.) |
Lay fillets out on waxed paper with the skin side up. Use shaker
to sprinkle with spice mix to taste. |
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Olive oil. |
Heat a heavy iron skillet to medium-hot and spread with oil.
Place fillets spice side down in the skillet and cook for five
minutes until slightly blackened. |
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Sprinkle top of fillets with spice to taste and turn carefully
with a spatula. Cook about five more minutes until fish is tender. |
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Lemon juice or wedges. |
Serve fish with lemon while hot. |
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This fish goes well with fried potatoes or mac and cheese. |