| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Fish | 6 | Servings |
INGREDIENTS
| 1 | tb | Cayenne |
| 3 | tb | Thyme |
| 1 | tb | Oregano leaves |
| 2 | tb | Paprika |
| 1 | tb | Black pepper |
| 5 | tb | Basil leaves |
| 1 | tb | Garlic powder |
| 1 | tb | Salt |
INSTRUCTIONS
CAJUN SPICE From: Ted Manahan <tedm@hpcvcbp.cv.hp.com> Date: 19 Feb 1994 09:18:14 -0500 Mix this all together - you will get about 3/4 Cups of spice mix. This was plenty for 3 lbs of fish. I was told that the same seasoning works well with boneless chicken breasts. For fish I used good sized rockfish fillets. Rockfish is just like red snapper. The fillets were about 1 inch thick - don't go thicker than this, as these seemed to barely get done in the middle. Heat a cast iron skillet over a high heat until it is VERY hot. Combine the dry spices together in a bowl. Press the seasoning mixture over both sides of the fish. Use as much as you can get to stick. Sprinkle 1t salt in the hot skillet, then put the fillets in. Cook the fish until the underside begins to char or blacken, then turn and cook the other side. This will cook quickly and creates a lot of smoke. This is a fairly extreme recipe. My wife thought I was crazy, and that the fish would be ruined. You are actually burning the outside of the fish! Even so, it turned out great. The meat was firm, and with just enough spice heat to get the mouth tingling. Two of the recipes I got call for using lemon butter to fry the fish. Dip the fillets in the butter before coating with the spice mix, and put a bit of butter in the pan too. I chose to not use the butter, as it would probably cause even more smoke than the above method. I will try using butter on the last fillets next time, just to see if it works. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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