recipe for Bouillabaisse comes from Seafish - www.seafish.org
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 UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Blackened Spiced Fish
x 225-285g (8-10oz) whole red mullet, snapper or bream,
40g (1 and a half oz) unsalted butter
juice of 1 lemon or lime
lemon or lime wedges, to garnish
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
to make Blackened Spiced Fish
a small bowl, combine the spice mixture and set aside.
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.
each side of the fish with the clarified butter and
coat with the spice mixture.
a large non-stick frying pan until hot. Add any remaining
clarified butter. Add the fish and cook on each side
for 2 minutes.
the heat and cook for a further 10 - 15 minutes.
the lemon or lime juice and serve immediately with
French crusty bread, lime or lemon wedges and a green
with the permission of Seafish - www.seafish.org