For years I've been wanting to cut down our red meat consumption. Personally, I'm not a fan of the conditions in which our meat is raised and the antibiotics and hormones which are used. Since I can't afford organic grassfed beef at this time I usually halve the beef I use in most recipes and make many meatless meals.Chicken is an old standby (I know...I also have issues with how chicken is raised but one thing at a time!) but I've been wanting to consume more fish for the longest time. The problem? Besides fish sticks, tuna, and salmon patties I had no idea how to make and prepare fish. That was making me steer clear of the fillets in the store.
I recently became brave and tried a few recipes - and we like them! A favorite we found is the Blackened Fish from the book Miserly Meals by Jonni McCoy. It's an easy and quick recipe - I always have those spices in the cupboard and can keep a bag of fillets in the freezer so I can throw together this meal quickly.
Blackened Fish
1 T. paprika
1 tsp. onion powder
3/4 tsp. cayenne powder
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1/2 tsp. ground thyme
1/2 tsp. ground oregano
1/4 tsp. cumin
water or milk
3 T. butter
2 lbs. fish fillets
Combine all of the spices onto a plate or pie pan. In another pie pan or shallow dish pour some water or milk for dipping the fish.
Melt the butter over high heat in a heavy metal or cast-iron skillet. Dip the fish into the milk or water, then dip it on both sides in the spices. Cook the fillets for 2-3 minutes on each side. They will look burnt, but they'll taste great. The high heat is turning the spices into a crust and sealing the moisture in the fish.
Be sure to open the windows or turn on the vent...this makes a lot of smoke!