Chef Paul Prudhomme introduced blackened redfish to the world nearly 40 years ago. If you are a big fan of fish, you will love blackened fish. If fish really isn’t your thing, you might be surprised to discover that you like blackened fish. It might even covert you to pescetarianism! Yes, pescetarianism is a real word. It describes a person who is a vegetarian but, also eats fish and other seafood.
Cajun seasonings and high heat elevate a simple fish filet to new levels. Despite the term, “blackened”, the fish, if prepared properly, will not be overcooked, or taste burnt. And, despite being a Cajun recipe, it should not taste overly spicy.
This recipe should serve two or three people.
2 or 3 zucchini squash, sliced lengthwise, ½ inch thick
4 Tbs cumin powder
1 Tbs garlic powder
1 Tbs cayenne powder
1 Tbs seasoning salt (Cajun, if available)
4 to 6 large fish filets (I used tilapia but Louisiana redfish is traditional)
4 to 5 Tbs butter
1 cup fresh spinach (tossed with oil and vinegar)
Two limes, quartered, for garnish
Cooked rice with a pinch of fresh thyme, added before serving
Prepare steamed white rice.
Simmer the sliced zucchini in skillet with a little water until the squash begins to soften. Remove and keep in a warm place.
Mix the spices (cumin, garlic, cayenne and season salt) in a bowl.
Coat each side of the fish filets with the seasoning and set aside.
Fluff the cooked rice and add fresh thyme. Add the rice to the serving dishes.
Arrange the cooked zucchini slices over the rice.
Add butter to a skillet and set heat to medium/high.
Once the butter sizzles, add the fish filets. Do not crowd the pan!
Pan fry for two minutes and turn the fish over to fry for another two minutes.
Gently lay the cooked fish on top of the zucchini.
Toss the fresh spinach in a little olive oil and vinegar. Add spinach to serving dishes.
Top with lime wedges.
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