Thursday, November 13, 2014

Blackened Cod with Creole Rice

Oh wow, this dish is a keeper. It has great flavor and is not too spicy so it would please a lot of palates. You can also use any mild white fish like catfish, or tilapia. The cod looked really nice at Plum Market so that's what I used. The dish is a nice bowl dinner with the rice topped with the fish and then a flavorful red pepper sauce over all. I also served with sautéed spinach cause we needed something green in that bowl!

1 cup brown basmati rice
2 cups water
creole seasoning (see below for homemade but you can just use any ready made creole spice that you might have)
1 generous T of butter

1 lb of cod
blackening seasoning (see below for homemade or use any other blackening spice that you may have)
some vegetable oil

1 jar roasted red peppers
2 cloves of garlic minced
1 to 2 t Tabasco Sauce

Cook the brown rice.

While the rice cooks make the seasonings and the red pepper sauce

1 T kosher salt
1 T herbes de Provence
1 T ground cumin
2 t cayenne pepper
2 t ground black pepper
2 t sweet paprika
Mix together. Save the leftover for other dishes.

Blackening Spice:
1 t kosher salt
1 t sweet paprika
1 t onion powder
3/4 t garlic powder
1/2 t ground pepper
1/2 t dried oregano
1/2 t dried thyme

Mix together in small bowl.

Put roasted red peppers and their juice, the garlic and Tabasco sauce in small processor and blend. Set aside.

When rice is done, add generous T of butter and 1 T creole seasoning and mix well. Put lid back on and set aside.

Rub the fish all over with blackening spice.

In cast iron skillet or other heavy one, heat some vegetable oil. Add the fish and cook for 3 minutes, turn and cook another 3 minutes. Fish should flake easily.

Serve fish over the rice and spoon on red pepper sauce. Yum-delish.