Cajun blackened fish steaks

Ingredients

  • 4 x 200 g white fish fillets, sustainably sourced, such as seabass, snapper, bream or pollock (approx. 2cm thick), skin on, scaled and pinboned
  • 1 lemon
  • 10 sprigs of fresh thyme, leaves picked
  • 4 sprigs of fresh oregano, leaves picked
  • 2 cloves of garlic, peeled
  • 2 level teaspoons of smoked paprika
  • 1 teaspoon cayenne pepper
  • + 15 more ingredients
    • 1 teaspoon sea salt
    • 1 level teaspoon of finely ground black pepper
    • 2 tablespoons olive oil
    • 1 lemon
    • 4 x 200 g white fish fillets, sustainably sourced, such as seabass, snapper, bream or pollock (approx. 2cm thick), skin on, scaled and pinboned
    • 1 lemon
    • 10 sprigs of fresh thyme, leaves picked
    • 4 sprigs of fresh oregano, leaves picked
    • 2 cloves of garlic, peeled
    • 2 level teaspoons of smoked paprika
    • 1 teaspoon cayenne pepper
    • 1 teaspoon sea salt
    • 1 level teaspoon of finely ground black pepper
    • 2 tablespoons olive oil
    • 1 lemon

This is my version of a classic Southern dish, but just a word of warning: it is seriously spicy! The way I heard it, this brilliant rub was invented by an African-American chef working at Commander's Palace, a posh New Orleans restaurant. The famous head chef there, Paul Prudhomme, took this rec...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network