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Blackened Spiced Fish

This recipe for Blackened Spiced Fish comes from Seafish - www.seafish.org

Seafish Established in 1981 the Sea Fish Industry Authority, known as Seafish, works across all sectors of the UK seafood industry to promote good quality, sustainable seafood. Its research and projects are aimed at raising standards, improving efficiency and ensuring that the industry develops in a viable way.

Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future. It is the UK’s only cross-industry seafood body working with fishermen, processors, wholesalers, seafood farmers, fish friers, caterers, retailers and the import / export trade.

Ingredients for Blackened Spiced Fish

2 x 225-285g (8-10oz) whole red mullet, snapper or bream, cleaned
40g (1 and a half oz) unsalted butter
juice of 1 lemon or lime
lemon or lime wedges, to garnish

Spice mixture:
1 x 5ml spoon (1 teaspoon) chilli or cayenne pepper
1 x 5ml spoon (1 teaspoon) paprika
salt and black pepper
pinch of dried mixed herbs
2 cloves garlic, crushed
1 small onion, chopped

How to make Blackened Spiced Fish

  • In a small bowl, combine the spice mixture and set aside.
  • To clarify the butter melt it in a small pan then remove the froth with a spoon. Leave to settle then pour off the yellow liquid, discarding the solids.
  • Brush each side of the fish with the clarified butter and coat with the spice mixture.
  • Heat a large non-stick frying pan until hot. Add any remaining clarified butter. Add the fish and cook on each side for 2 minutes.
  • Reduce the heat and cook for a further 10 - 15 minutes.
  • Add the lemon or lime juice and serve immediately with French crusty bread, lime or lemon wedges and a green salad.

Serves 2

Seafish
www.seafish.org

 

 

 

Reproduced with the permission of Seafish - www.seafish.org

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