First let me apologize for being a bad blogger of late. It is not that I haven’t been cooking. My ever expanding waist line belies that theory. I have just been busy. We are all busy yes, but this busyness left me burned out for much of anything other than more busyness! That being said I will try to do better and catch up on some of the time I have missed.
This dinner was not that recent, but it is a favorite. Anytime I get a nice piece of fish it is a tough call as to how to prepare it. One of my favorite things to do with a meaty fish like tuna or mahi is to blacken it. I don’t have a standard blackening seasoning – I sort of wing it as I do with most of my cooking. In a bowl I mixed together about a tsp of salt; tbsp of black pepper; tsp of red pepper; 3 tbsp of old bay or similar seasoning; and about a tsp of paprika. Mix together well and then coat the outside of the fish with it. Put fish in a hot skillet (I would recommend turning on the exhaust fan as sometimes the blackening spices can catch you off guard). Cook fish for about 4 minutes per side depending on thickness of the fillet.
I served mine along with steamed quinoa (cooked just rice) and fresh green beans also steamed and both lightly seasoned with sea salt.