| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Cajun |
Fish |
4 |
Servings |
INGREDIENTS
|
|
Fish fillets or chicken parts |
|
|
Cajun spice mix (recipe follows) |
|
lg |
Cast-iron skillet |
| 5 |
ts |
Paprika |
| 1 |
ts |
Ground dried oregano |
| 1 |
ts |
Ground dried thyme |
| 1 |
ts |
Cayenne powder (more to taste) |
| 1/2 |
ts |
Finely ground black pepper |
| 1/2 |
ts |
Finely ground white pepper |
| 1/2 |
ts |
Garlic powder (optional) |
INSTRUCTIONS
INGREDIENTS AND EQUIPMENT
CAJUN SPICE MIX
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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