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
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.
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