Blackened Cajun Fish
This recipe makes 4 servings
Ingredients
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2 tbsp (25 mL or 1 tsp/5 mL dried) each chopped fresh thyme and oregano
2 tbsp (25 mL) paprika
1 1/2 tsp (7 mL) chili_powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each hot_pepper flakes and ground pepper
4 firm-fleshed fish fillets (such as swordfish, red_snapper, monkfish, catfish, whitefish or grouper)
1/4 cup (75 mL) clarified Unsalted_butter
Lemon wedges
Preparation
In shallow dish or bowl, combine thyme, oregano, paprika, chilli powder, salt, hot pepper flakes and pepper.
Heat large cast-iron skillet over high heat until pan begins to turn white, about 5 minutes. Brush both sides of fillets with butter. Dip each into herb mixture; drizzle fillet with some of the butter.
Place fillets in hot skillet; cook, turning once and drizzling with 1 to 2 teaspoons (5 to 10 mL) more butter, for 6 to 10 minutes or until fish is opaque and flakes easily when tested, reducing heat if herb mixture begins to burn. Serve with lemon.
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