Gordon Ramsay's Top 5 Fish Recipes
Blackened Fish with Green Rice
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.
- 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.
- 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.
- 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.
- 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)
30 Rebel Flag Tattoos For Men – American Revelry Design Ideas
How to Create a Home First Aid Kit
Categorically The Best Humans Of New York Stories Of All Time
I Dread Summer With My Kids
How to Go Public on the Frankfurt Exchange
CaKe: The New Fashion Line of Cara Delevingne Kendall Jenner
Exactly what is root stamping
Second Trailer For The Revenant Features Blood, Bears Bearded Leo
How to Change a Pool Light