Sweet, spicy and intensely
flavored, this dish has it all.
Blackened
Spiced Fish
1 jalapeño, seeded
2 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
2 teaspoons frozen orange juice concentrate
1 teaspoon crushed dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 (6-ounce) fish fillets (halibut, red snapper or sea bass)
2 lemons, juiced
2 tablespoons chopped fresh cilantro
- Combine jalapeño,
olive oil, garlic, paprika, orange juice, oregano, allspice,
cumin and salt in a food processor or blender. Puree until smooth.
- Place fish in a dish and
cover with puree; cover with plastic wrap and place in refrigerator
1 hour.
- Heat a nonstick pan over
medium-high heat; add the fish and cook 4 minutes per side or
until done; fish should flake easily. Sprinkle with lemon juice
and cilantro. Serve hot.
Makes 4 servings.
Cooking Tip: Pan needs
to be hot for fish to 'blacken' properly. Watch carefully to
make sure it doesn't burn.
