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Cajun Blackened Fish

Difficulty:Easy

Ingredients

  • ■   DeCarlo DOP Extra Virgin Olive Oil from Puglia
  • ■   8 oz Cajun Blackening Spice

Description

White fish fillets DeCarlo DOP Extra Virgin Olive Oil from Puglia Cajun Blackening Spice (enough to coat the fish) Lemon wedges Mas Portell Spanish Calasparra DOP Rice Heat 1 tablespoon DeCarlo DOP Extra Virgin Olive Oil in a cast iron skillet on medium high heat until very hot, but not quite smoking. Rinse fish fillets and pat dry with paper towel. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot). Sear the fish in the hot oil for about 1 minute. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish. Serve with lemon wedges and steamed Spanish Calasparra Rice. Recipe adapted from www.cooks.com Photo coutesy of www.cereusart.com

  • 1. Heat 1 tablespoon DeCarlo DOP Extra Virgin Olive Oil in a cast iron skillet on medium high heat until very hot, but not quite smoking.
  • 2. Rinse fish fillets and pat dry with paper towel.
  • 3. Rub a little oil on both sides of the fish and sprinkle spice mix on both sides (generously, if you like it hot).
  • 4. Sear the fish in the hot oil for about 1 minute.
  • 5. Flip it and cook the other side. If the fillets are thick, you may need to lower the heat and cover to fully cook the fish.
  • 6. Serve with lemon wedges and steamed Spanish Calasparra Rice.
  • 7. Recipe adapted from www.cooks.com Photo coutesy of www.cereusart.com

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