| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Cajun | Fish | 4 | Servings |
INGREDIENTS
| Fish fillets or chicken | ||
| parts | ||
| Cajun spice mix, recipe | ||
| follows | ||
| Cast-iron skillet | ||
| 5 | t | Paprika |
| 1 | t | Ground dried oregano |
| 1 | t | Ground dried thyme |
| 1 | t | Cayenne powder, more to |
| taste | ||
| 1/2 | t | Finely ground black pepper |
| 1/2 | t | Finely ground white pepper |
| 1/2 | t | Garlic powder, optional |
INSTRUCTIONS
From: wdborgeson@ucdavis.edu Date: Fri, 13 May 1994 14:50:01 -0700
(PDT) 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: (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 NOT 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 13
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.5mg
Potassium: 81.5mg
Carbohydrates: 2.7g
Fiber: 1.5g
Sugar: <1g
Protein: <1g