Blackened fish

Recipe from: 5/1/2003 12:00:00 AM

Ingredients 7
Servings 4
Time 10

Ingredients

  • 15
    ml
    oil
  • 15
    ml
    butter
  • 4
    fillets of firm fish
  • 45
    ml
    Cajun spice
  • 250
    g
    couscous
  • 200
    g
    rosa or baby tomatoes, halved
  • 30
    g
    rocket leaves (optional)
 

Method

20
 
Heat the oil and butter in a pan until smoking. This is best done in a well-ventilated room.
Pat the fillets dry with paper towel and sprinkle spices over the fish.
Place two fillets in the pan at a time, turning to blacken both sides.
Repeat with the remaining fillets.
Prepare the couscous according to the packet instructions.
Add the tomatoes and rocket and mix well to combine.
Divide the couscous among the serving plates, and place a piece of fish on top.
Serve with lemon or lime wedges.

Variation:
Serve the fish with oven-roasted baby potatoes and a salad or try it with roasted seasonal vegetables.

 

Read more on: fish/seafood  |  sauté
 

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