Gordon Ramsay's Top 5 Fish Recipes



Blackened Fish with Green Rice

Dec 18, 2014
blackened fish with green rice
©Romulo Yanes

Popular Louisiana chefs Paul Prudhomme and Justin Wilson sparked an interest in Cajun food during the 1980s — Prudhomme's Blackened Redfish was so popular that the fish was in danger of extinction. Cajun flavors also suit tilapia, as in this take.

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Cal/Serv:
Yields:
Prep Time: 0 hours 20
Total Time: 0 hours 30
Ingredients
long-grain white rice
fresh flat-leaf parsley
1 tsp. grated lemon zest
3 tbsp. olive oil
Kosher salt and pepper
3 tbsp. paprika
3/4 tsp. garlic powder
3/4 tsp. dried thyme
1/4 tsp. cayenne pepper
2 tbsp. fresh lemon juice
tilapia fillets
Lemon Wedges
Directions
  1. Cook the rice according to package directions. Meanwhile, in a food processor, pulse the parsley, lemon zest, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper until finely chopped; set aside.
  2. In a small bowl, stir together the paprika, garlic powder, thyme, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brush the lemon juice over the fish, then coat in the spice mixture.
  3. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the fish in two batches, adding extra oil if necessary, until the fish is beginning to blacken and is opaque throughout, 2 to 3 minutes per side.
  4. Fluff the rice with a fork and fold in the parsley mixture. Serve with the fish and lemon wedges, if desired.





Video: Blackened Fish & Shrimp (it's low carb, no need to skimp)

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Date: 07.12.2018, 05:06 / Views: 75164