The Weekend Epicure

Serve this bit of the bayou entree with roasted new potatoes, mix salad greens with a citrus vinaigrette,  and crusty French bread. 

Serve with clear and  crisp Cali Chardonnay

Cajun-Style Red Snapper

4 red snapper, about 1 ¼ -1 ½ lb. each

2 oz. /4 tablespoons unsalted butter

4 tablespoons olive oil

SPICE MIX:

2 plump clove garlic

1 onion

2 teaspoons salt

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon ground cumin

2 teaspoons mustard powder

2 teaspoons each dried thyme and dried oregano

1 teaspoon freshly ground black pepper

With the point of a sharp knife, cut 3 slashes on each side of both fish.

To make spice mix, crush together garlic and onion with salt in a pestle and mortar or in a bowl using the end of a rolling pin. Stir in remaining spice mix ingredients. Spread some spice mix over each fish, making sure it goes into the slashes. Lay the fish in a shallow dish, cover and leave in a cool place for 1 hour.

In a large skillet, heat butter and oil until sizzling. Add fish and fry for about 4 minutes on each side until fish is cooked and spice coating has blackened.

Serves 4.