Blackened Fish Steaks
- 4 x 1/2 lb white fish fillets (such as branzino, mahi-mahi, snapper, pacific cod, bream, pollock - approx 3/4" thick), skin on, scaled and pinboned.
- 1 lemon
- 10 sprigs of fresh thyme, leaves picked
- 4 sprigs of fresh oregano, leaves picked
- 2 cloves garlic, peeled
- 2 tsps smoked paprika
- 1 tsp cayenne pepper
- 1 tsp sea salt
- 1 tbsp finely ground black pepper
- 2 tbsps olive oil
- 1 lemon
Using a mortar and pestle grind up the herbs and garlic into a coarse paste. Include spices, salt, pepper, olive oil and squeeze half of the lemon juice and stir well. Score the fish skin in lines ~3/4" apart. Apply the rub allover the fish and into the lines. Fry over medium-high heat, let pan get hot before adding the meat. Place meat skin side down, cook for ~4 min. Fish should smoke. Reduce heat to low, flip fish and cook for another ~4 min. Cut remaining 1/2 of lemon into wedges, to garnish fish.
- Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 409. ISBN 13:978-0-7432-4626-2.
- Oliver, Jamie Espe (2010). Jamie's AMERICA easy twists on great american classics, and more. Michael Joseph / The Penguin Group. pp. 100. ISBN 978-1-4013-2360-8.