Cajun Blackened Fish

Jun 27, 2014


Blackened Cajun Fish
4 x 1/2-lb white fish fillets, such as Walleye, Snapper, Perch, or Cod, skin on or off, scaled and pinboned
1 lemon
For the rub:
10 sprigs of fresh thyme, leaves picked
4 sprigs of fresh oregano, leaves picked
2 cloves of garlic, peeled
2 level teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 level tablespoon finely ground black pepper
2 tablespoons olive oil
1 lemon
To make the rub, bash up your fresh herbs and garlic in a pestle and mortar and make a coarse paste. Mix in the spices, salt, pepper and olive oil, then squeeze in the juice of half the lemon, making sure not to let any pips get in there, and stir well.
Score the skin or remove it from your fish. Rub all over both sides of the fish and into the cuts you’ve made. Put in a grill basket before placing on a medium hot grill. Place on the grill let it cook for 3 to 4 minutes. Turn the heat down to low, then, very carefully, flip your fish over and cook for another 3 to 4 minutes on the second side. Cut your remaining lemon half and your second lemon into wedges for squeezing over. Serve them with your fish, a nice salad and boiled or steamed new potatoes dressed in good olive oil or butter. Now a great craft beer and you are good to go.