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 tsp� ground dried oregano
1 tsp� ground dried thyme
1 tsp� 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
�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:
(such as 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:
��� Rinse and pat chicken 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.
|
|