<!--StartFragment-->Cajun Blackened Fish or Chicken
Ingredients and Equipment:
Fish fillets or chicken parts
Cajun spice mix (recipe follows)
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)
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 <b>not</b>
to be fully black - just darkened. Serve with lemon or lime wedges.
To prepare chicken parts:
Skin parts, and remove excess fat. Rinse and pat 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.
Love & Hugs,,Janet
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
