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Cajun blackened fish steaks
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Total Time:
15 minutes
Spicy rub elevates classic Southern grilled fish. Try it now!
Ingredients:
  • 4 x 200 g white fish fillets, such as sea bass, snapper, bream or pollock (approx. 2cm thick) skin on, scaled and pinboned, from sustainable sources
  • 1 lemon
  • 10 sprigs of fresh thyme leaves picked
  • 4 sprigs of fresh oregano leaves picked
  • 2 cloves of garlic peeled
  • 2 level teaspoons of smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons olive oil
Instructions:
  • Prepare the rub by crushing fresh herbs and garlic in a pestle and mortar until a coarse paste forms. Mix in the spices, 1 teaspoon of sea salt, 1 tablespoon of black pepper, olive oil, and juice of half a lemon. Avoid adding any lemon seeds. Rub the mixture generously over both sides of the fish, including the cuts on the skin. Heat a non-stick or griddle pan over medium-high heat. Cook the fish skin side down for 3 to 4 minutes until smoky. Reduce the heat, carefully flip the fish, and cook for another 3 to 4 minutes on the other side. Serve with lemon wedges, salad, and boiled or steamed new potatoes, and enjoy with a glass of wine.

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