Cajun-Style Sautéed Fish
Fresh tuna, cooked just enough to leave a blush still on it, is rich and full of flavor. A spicy crust and a splash of lemon finish off this nutrient-rich fish.
1 pound tuna steak, or other firm fish
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried thyme
1/4 teaspoon crushed dried oregano
1/4 teaspoon crushed dried basil
1 tablespoon minced peeled onion
1/2 teaspoon minced garlic
1 lemon, juiced
1 tablespoon white distilled vinegar
1/8 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley
1 lime, cut into wedges
- Rinse fish, drain and set aside.
- In a small bowl, combine paprika, pepper, cumin, cayenne, thyme, oregano and basil. Heat a 10-inch nonstick pan or skillet on medium heat. Add spice mixture and toast, stirring constantly, for 30 to 50 seconds or until fragrant.
- Add onion and garlic and cook, stirring constantly, 1 minute. Add fish, lemon juice, vinegar and salt. Cover, reduce heat to low, and cook 3 minutes. Turn fish over and cook for another 5 minutes or until fish is tender. Raise heat to reduce some of the liquid.
- Transfer to a serving plate and spoon on spicy juices. Serve with parsley and lime wedges.
Makes 3 servings.