Cajun Blackened Fish

The Deep South of the USA is the home of this style of cooking, where a food is coated with a dry rub of spice and then grilled or pan-fried on a high heat until the spice crust actually blackens. The process gives the food a wonderful smoky, caramelised flavour, full of garlic and paprika with the fish retaining its juiciness and flavour too. In the Deep South local red fish (similar to red mullet) are used, but we really like to use swordfish for this one. We find its meaty flavour and texture stand up to the cooking process really well. It can be made with any firm fish (salmon works really well) and it also works with big prawns if you prefer. If you like your food really spicy, feel free to add some extra Cayenne pepper to the spice rub.

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Ingredients

4 Swordfish steaks
6tsp Cajun Seasoning blend
8 sprigs fresh Thyme, leaves picked
2tbs Olive Oil
1tbs Lemon or Lime juice

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Method

1

Mix the Cajun blend, the thyme leaves, the olive oil, the lemon juice and a good pinch of salt to make a thick, coarse paste. Rub the paste well into both sides of the swordfish steaks, and then leave to stand for 30 minutes to allow the spices to infuse. Heat a heavy skillet or griddle pan till very hot, and then cook the fish for around 15 minutes, turning frequently, until it is nice and blackened. This can be a smoky process so if you have a window in your kitchen open it, or have someone keeping an eye on your smoke alarm. Serve the fish immediately, with an extra squirt of lemon or lime juice – it goes well with some rice, or a jacket potato, and a nice salad.

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