BLACKENED FISH RECIPE - FOOD.COM
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!
Total Time 10 minutes
Prep Time 10 minutes
Yield 3 fillets
Number Of Ingredients 12
Steps:
- Mix first 8 ingredients together, and drench the fish in the mixture.
- Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
- Turn and repeat on other side.
- Serve with lemon wedges.
Nutrition Facts : Calories 275.9, FatContent 9.7, SaturatedFatContent 5.2, CholesterolContent 119.3, SodiumContent 986.9, CarbohydrateContent 4.1, FiberContent 1.4, SugarContent 0.4, ProteinContent 42
ANT & DEC'S BLACKENED COD | JAMIE OLIVER RECIPES
This is my version of the Japanese classic, blackened cod. Tender pieces of fish marinated in soy and miso, then grilled until golden. Simply delicious.
Total Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- In a small pan, mix the honey, soy sauce, miso and sesame oil with a splash of water. Boil and simmer until golden, stirring regularly. Remove from the heat and leave to cool.
- Pour the marinade into a large bowl, add the fish, then cover and marinate in the fridge at least 2 hours or preferably overnight.
- Just before you cook the fish, finely slice the radishes and chilli (deseed, if you like) and place in a bowl.
- Trim, finely slice and add the spring onions, finely slice the pickled ginger, then add to the bowl with 3 tablespoons of its liquor, the rice vinegar and a good pinch of sea salt, and mix up. Finely slice and stir in a few coriander leaves.
- Preheat the grill to full whack. Place the fish on a baking tray, skin-side down, and grill for 6 minutes, or until beautifully golden and a little bit caught around the edges.
- Serve the fish flesh-side up, spooning over any leftover juices from the tray, with a delicate spoonful of the pickle, a little drizzle of extra virgin olive oil and a few freshly picked coriander leaves. Really nice with steamed greens – such as tenderstem broccoli, pak choi, asparagus or sugar snap peas – on the side.
Nutrition Facts : Calories 231 calories, FatContent 4.1 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 20.4 g carbohydrate, SugarContent 19 g sugar, SodiumContent 2.9 g salt, FiberContent 0.7 g fibre
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