Recipe#26717

Title: Blackened Fish

rec.food.recipes archive

CAJUN BLACKENED FISH OR CHICKEN
 
Fish fillets or chicken parts
Cajun spice mix (recipe follows)
Large cast-iron skillet
 
CAJUN SPICE MIX
 
5 teaspoons paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne powder (more to taste)
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder (optional)
 
Mix spices very well, and store in an air-tight container.  Or,
use a commercial Cajun spice mix such as Paul Prudhomme's.
 
TO PREPARE FISH FILLETS (redfish, grouper, mahi, snapper, rockfish,
etc.)
 
Rinse fillets and pat mostly dry with paper towel.  Leave slightly
damp, as this moisture is going to adhere the spice paste to the
fish.  Coat fillets with spice paste.  Coat skillet with small
amount of canola or other high-heat oil, or oil spray (can be
omitted, with slight risk of sticking depending on condition of
skillet).  Get the skillet good and hot, oil should be starting to
smoke.  Arrange fillets in skillet.  Turn when half-done.  Cooking
time will depend on heat, and thickness of fillets - a minute on
each side would be enough for typical rockfish ("Pacific red
snapper") fillets.  You want the spice coating NOT to be fully
black - just darkened.  Serve with lemon or lime wedges.
 
TO PREPARE CHICKEN PARTS
 
Skin parts, and remove excess fat.  Rinse and pat mostly dry.  Coat
with spice paste.  Arrange in hot skillet.  Cook 5 minutes on each
side, or until spice paste darkens up.  Lower heat and continue
cooking until done (juice should run clear, not pink, if a thick
piece is pierced deeply with a knifetip), or finish in a 350 degree
oven.