{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
Cajun Blackened Cod

(or Hake or Bass)
4 X 225g (8oz.)Fillets of Cod, Hake or Bass(Bone free)

Black Spice Mix:
1 tsp. Paprika
1 tsp. Cumin
1/2 tsp. Garlic Granules
1/2 tsp Chilli Powder
1 tsp Dried Oregano
A little Salt and Pepper

For Pickled Cucumber relish:
1 Cucumber
1 tbs Salt
125ml (4 oz.) White Wine Vinegar
125g (4 oz.) Sugar.

First pickle the Cucumber.
Cut the Cucumber into pieces like thin chips.
Sprinkle these with the salt and put into a collander or sieve.
Cover with a plate and a weight and leave to drain for 1 hour.
Boil the sugar and vinegar tigether for 5 mts to make a syrup.
Take the weight off the cucumber and pat with kitchen towel to remove the surplus salt. Pour over the vinegar syrup and leave to macerate for an hour before using. It will last in the fridge for several days.

Mix the spices and herbs together and sprinkle over the top of the salmon.
Pat in with your hands.
Heat the oven to 200C. 400F. Gas 6

Heat a heavy pan on the stove until very hot.
Oil it very lightly and put on the fish flesh side down.
Leave it there for about one minute.(It should then be nicely black)
Transfer the fillets skin side down onto a lightly oiled baking tray
And cook at the given heat for 10 mts (Check to make sure they are cooked through)
Serve with the cucumber relish on the side.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef