BLACKENED FISH
2.5ml thyme, 2.5ml oregano/marjoram, 15ml paprika, 5ml chilli powder, 5ml pepper, 1ml cayenne, 1ml salt 45ml oil, 2x225/280g fish fillets or steaks, with skin off.
Serves: 2
Source: Shirley King
METHOD
Heat a cast iron frying pan or stove top grill over high heat. Mix herbs & seasonings, have oil ready with a brush. When pan very hot, coat fish with mix on both sides, moisten with oil, lay in pan. Watch out! The fish will char and produce a fine crust in 2 mins, turn over and repeat. Remove when cooked. MH Used frozen tuna steaks. Can use mahi-mahi, catfish, red snapper, grouper, ling.