Blackened Spiced Fish

Sweet, spicy and intensely flavored, this dish has it all.

Recipe Ingredients:

1 jalapeño, seeded
2 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
2 teaspoons frozen orange juice concentrate
1 teaspoon crushed dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 (6-ounce) fish fillets (halibut, red snapper or sea bass)
2 lemons, juiced
2 tablespoons chopped fresh cilantro

Cooking Directions:

1. Combine jalapeño, olive oil, garlic, paprika, orange juice, oregano, allspice, cumin and salt in a food processor or blender. Purée until smooth.
2. Place fish in a dish and cover with purée; cover with plastic wrap and place in refrigerator 1 hour.
3. Heat a nonstick pan over medium-high heat; add the fish and cook 4 minutes per side or until done; fish should flake easily. Sprinkle with lemon juice and cilantro. Serve hot.

Makes 4 servings.

Tip: Pan needs to be hot to the smoke point for fish to 'blacken' properly. Watch carefully to make sure it doesn't burn. The blackening technique should only be done in a well-ventilated area.