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