I'm totally on a fish bender right now. A 'fish mish' if you will! I don't know what's behind it but with such incredible access to seafood in Australia, I invite you to join me by trying this recipe.
This one, Blackened Cajun Fish, I first came across when I was in the Caribbean two years ago on an island called Turks and Caicos. Being an island and having a ready supply of fresh seafood, blackened fish was the speciality.
Blackening seasoning gives a spicy, smokey favour to food and can be used on any meat or vegetables. The recipe may vary between cooks but generally contains thyme, oregano, onion and garlic powder, paprika, cayenne pepper, black pepper and salt.
I find cooking with a cast iron skillet on medium to high heat gives best results, creating an outer spicy crust and a deliciously, tender and juicy centre. Ohhhh man, I get mouth-waters just thinking about this. Topped with a squirt of fresh lime and paired with some brown or wild rice, there is simply nothing better.
Once you've made up the blackening seasoning, feel free to store the excess for later. Fish one night, steak the next...Read More