There are various recipe around for cajun spice mixes which you can use on fish/chicken/meats/veggies to give a big flavour and a hit! Cajun spices are often referred to as 'blackened' in recipes as they do just that, in that they blacken the outside of whatever has been coated and then cooked. You can put your spices on quite thickly as I have here, or sprinkle more thinly if you want a more subtle cajun flavour.
You can also buy cajun spices quite easily pre mixed, very handy if you do not want to mix your own, or if you do not have all the spices to hand to be able to do so.
Whatever you decide, spice wise this is a lovely spicy fragrant fish dish with a kick like a southern mule! This a great recipe of you are watching the calories you get the taste without any added fat, just use a very good non stick pan, or roast your fish/meat veggies in the oven.
For the cajun spice mix:
1/2 tbsp paprika
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp black pepper
(makes enough for 2/3 fillets)
2 coley (slaith) fish fillets (Delish Fish were my supplier)
1 clove garlic
1. Quite simply mix all the dried spices in a bowl, hey presto you have your cajun spices, done.
2. Wash the fish fillets and pat dry with kitchen paper then rub the spices into both sides of the fillets. Use a lot or use less depending how spicy you want your fish to be.
3. Heat a dribble of olive oil in a non stick frying pan and add to this a clove of grated garlic, warm over a low heat for a couple of minutes to flavour the oil with the garlic. Remove the garlic and turn up the heat. When the pan is hot place your coley fillets in and cook for about 3 or 4 minutes on each side. Yes the outside will 'appear' burnt, its not but this is the blackened effect from the lovely spices.
4. Serve on top of your favourite rice, potato or couscous dish and sprinkle with sea salt to finish.
There are other versions of this recipe where the fish (meat or veg) is coated in either melted butter or oil prior to the cajun seasoning, but this is my lower calorie version. If you use any oil or fat make sure you have good ventilation in your kitchen.
I love cajun spices, the flavours and smells of blackened food reminds me of some of my holidays in the USA *sighs*.