Sweet, spicy and intensely
flavored, this dish has it all. Cook rice and beans while the
fish marinates. Fold it all together in a flour tortilla for
a tasty seafood burrito.
Blackened
Spiced Fish
1 jalapeño, seeded
(see note)
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
- Combine jalapeño,
olive oil, garlic, paprika, orange juice, oregano, allspice,
cumin and salt in a food processor or blender. Puree until smooth.
- Place fish in a dish and
cover with puree; cover with plastic wrap and place in refrigerator
1 hour.
- 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.
Cooking Tip: Pan needs
to be hot for fish to 'blacken' properly. Watch carefully to
make sure it doesn't burn.
Note: Working with jalapeños
or other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
