1 tbsp paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp sage white fish fillets vegetable o, il
Directions
Mix all spices together and store in a tight jar. Heat 1 tablespoon
vegetable oil in cast iron skillet on medium high heat until very
hot, but not quite smoking. Rinse fish fillets and pat dry with paper
towel. Rub a little oil on both sides of the fish and sprinkle spice
mix on both sides (generously, if you like it hot). Sear the fish in
the hot oil for about 1 minute. Flip it and cook the other side. If
the fillets are thick, you may need to lower the heat and cover to
fully cook the fish. Serve with lemon wedges.
Servings: 1 servings
Cajun Blackened Spice Mix & Blackened Fish Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood
The History of Recipes
It is possible to trace the history of `recipes` far back into the distant past, at least as far as the early Egyptians, and maybe further still. However, generally, these old recipes were just primitive pictorial recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the ancient cooks were skilled in the use of many spices, including a few that are still present in modern kitchens like thyme, fennel and parsley. As our culinary historical trip moves to more modern times there are two interesting books which appeared in the fourteenth century : a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that is popular today, but rather accounts of the types of food prepared by the cooks of the rich. In the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused a torrent in cookery books, many of which still exist in private cookery archives. Over the next few centuries, the powerful families of the West competed with each other to serve the most exotic meals, and as a result the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe books are in high demand, mostly as a result of increased literacy, people having increased free time and disposable income. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Cajun Blackened Spice Mix & Blackened Fish recipe.
