Celiac.com 04/23/2014 - I don’t eat nearly enough southern-style food, in general, and enough Cajun-style food in particular. One thing I crave is Cajun-style blackened fish.
- 4-6 Red Snapper, Catfish, or Salmon fillets, skinless
- 2 cups white rice
- 3 tablespoons paprika
- 1½ teaspoons kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3½ tablespoons unsalted butter
- juice of 1 lemon
- 1 11-ounce can corn kernels, drained
- 1/3 cup finely chopped fresh flat-leaf parsley
- 1 lemon, cut into wedges
Heat oven to 400° F.
Prepare rice in advance, and keep ready.
In a medium bowl, combine the paprika, cayenne, thyme, onion powder, garlic powder, and ½ teaspoon of the salt.
In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
Stir the corn, parsley, and remaining salt and butter into the rice.
Serve salmon and rice on plates with a garnish of parsley and lemon wedges.