BLACKENED CANCUN FILLET OF FISH

“Blackening” is a classic Cajun cooking technique that involves searing spice coated seafood and meats in a hot skillet so the rub turns black (but not burnt). The black crust and white juicy flesh inside look so stunning! I served this with a simple Corn Butter Rice Salad Ingredients

SPICE MIX

  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dry mustard
  • 3/4 tsp salt (table salt)
  • 1/8 tsp cayenne pepper (or to taste)
  • Good grind of black pepper

TO COOK

  • 4 firm white fish fillets (about 150g/5oz each) 
  • 2 tbsp extra virgin olive oil

Instructions

  • Combine Spice Mix in a shallow dish and mix.
  • Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
  • Heat oil in a large heavy-based skillet over medium-high heat.
  • Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste.
  • Serve immediately. I served mine with a buttery Corn Rice Salad

KSh3,000.00

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