Blackened Fish is one of those Classic Cajun and creole dishes that goes all the way back to the Acadian Migration from Nova Scotia. I’m enjoying taking our classic cuisines and fusing it with other food cultures. This is one of those experiments that turned out even better than I imagined. I’ll confess upfront though: the salsa was purchased from Costco. I can’t help it, their salsas are amazing and a great way to cut a corner and let me have the time to do the rest.
On that note, let’s start with salad:
I used Israeli couscous, but large pearl couscous works well with this also.
The mixture is equal parts couscous to chicken stock.
I also finely diced and sautéed one shallot and 2 toes of garlic.
In the rice cooker I added the stock, the cooked shallot and garlic with uncooked couscous.
When done place in a bowl and refrigerate.
Just before I start cooking the fish and shrimp I added a diced and seeded tomato, drained and rinsed can of black beans, drained can of sweet corn, diced roasted red pepper, and diced avocado.
For a dressing I mixed together good olive oil, lime juice, a teaspoon of chili powder, a pinch of cayenne, a minced garlic, some finely chopped cilantro, salt and pepper.
Add the dressing to the salad and toss then place back in fridge.
For the fish and shrimp:
Devein and butterfly the shrimp. Rinse and dry the fish and shrimp. Season well with your choice of blackened seasoning (I use my own blend or kinders) and let stand for 15 minutes to allow it to marinade.
Get your skillet hot. You don’t want the skillet as hot as you do for blackened tuna; because, you don’t want to serve the Mahi rare. You’ll want to get the skillet hot enough for the butter to almost foam. When the skillet is hot, Add a few tablespoons of good butter and olive oil. You’re adding the olive oil to bring up the smoking point of the butter. You don’t want the butter brown. make sure entire bottom of pan is covered and place the fish and shrimp in the pan presentation side down, you want the side that’s going to snow to go down first to make it pretty. Let it cook for 3-4 minutes. When you start seeing the cook line approaching the middle of the fish, flip it and cook for another 1-2 minutes. Remember, always put your fish service side down first, you want that crust to tantalize your diners eyes. Additionally, be sure not to overcook the fish so be careful here. When the fish comes off the pan, immediately spritz it with a lime. I’m using lime here; because, I want the flavor profile of the salad to carry through, otherwise I would use lemon.
For service, put the salad in the center of plate, with the fish on top. Lightly cover with the salsa and garnish with the shrimp and cilantro.
Enjoy 🙂