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Cajun Blackened Fish or Chicken

Source of Recipe

Vernalisa's World Recipes


List of Ingredients

Fish fillets or boneless skinless chicken breast halves
Cajun spice mix (recipe follows)
1 Large cast-iron skillet

Cajun Spice mix:
5 tsp paprika
1 tspÊ ground dried oregano
1 tspÊ ground dried thyme
1 tspÊ cayenne powder (more to taste)
1/2 tsp finely ground black pepper
1/2 tsp finely ground white pepper
1/2 tsp garlic powder (optional)


Recipe

ÊMix spices very well, and store in an air-tight container.Ê Or, use a commercial Cajun spice mix such as Paul Prudhomme's.

To prepare fish fillets:
(such as redfish, grouper, mahi, snapper, rockfish, etc.)
ÊRinse fillets and pat mostly dry with paper towel.Ê Leave slightly damp, as this moisture is going to adhere the spice paste to the fish. Coat fillets with spice paste.Ê 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).Ê Get the skillet good and hot, oil should be starting to smoke.Ê Arrange fillets in skillet. Turn when half-done.Ê 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.Ê You want the spice coating not to be fully black - just darkened.Ê Serve with lemon or lime wedges.

To prepare chicken parts:
ÊÊÊ Rinse and pat chicken mostly dry.Ê Coat with spice paste.Ê Arrange in hot skillet.Ê Cook 5 minutes on each side, or until spice paste darkens up.Ê 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.