Something I remember well from a trip to New Orleans a while back was the new food flavours to savour in the Cajun cooking. A fish fry doesn’t have to be the traditional, battered and greasy type. Nor does it have to be paired with chips, as is the case with this meal with an avocado salad on the side. So why not try this Cajun-styled blackened fish this Good Friday? Or any other day! The heat may just help you warm up.
- 1 lb. firm-fleshed fish: tuna, salmon or halibut
- 1/4 cup melted butter
- Seasoning mix:
- 1 tbsp. sweet paprika
- 1-1/2 tsp. sea salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. cayenne
- 3/4 tsp. white pepper
- 3/4 tsp. cracked black pepper
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
- Cut fish into half-inch thick pieces. Let the fish come to room temperature before blackening.
- Mix the seasoning ingredients together.
- Heat cast iron skillet until it is extremely hot, just short of seeing white ash forming on the bottom of the pan.
- Just before cooking, brush the fish with melted butter until it is evenly coated.
- Sprinkle the mix over the buttered fish and place in hot pan.
- Place 1 tbsp. of melted butter on top of the fish (be careful, the butter may flame up).
- After 2 minutes, turn the fish over and place another tbsp. of melted butter over the fish.
- Cook on high for another 3 minutes. The fish should be firm to the touch. It will give slightly, appearing opaque and flakey.
- Cook one piece at a time and wipe the pan out when it is done – the more practice you have cooking fish, the better it will get.
- Half a ripe avocado, diced
- 1 lime, juiced
- 3 tbsp. olive oil
- 3 dashes of your favourite hot sauce
- 1/4 red and green pepper, diced
- 1 tbsp. red onion, diced
- 2 tbsp. cilantro, chopped
Mix all ingredients together and season with salt and pepper.