Cajun Snapper

Fern want's more fish and no red meat. I'm not sure he'll get that but I'll try to hold the beef till he goes away for the weekend. This time I went to the butcher instead of the supermarket to buy the fish. He is the closest we have to a fish monger. The fish appeared fresher and more substantial than the paper thin fillets from the grocer. Fresh vegetables are expensive right now so frozen will do since we also have a salad.

I paired the fish with frozen peas and fresh carrots done in the microwave with olive oil.  Mashed potatoes with butter and milk and a salad with a simple vinaigrette of oil, rice wine vinegar, salt and pepper.

Cajun Spice Rub

2 tbsp cayenne pepper

2 tbsp paprika 

1 1/2 tbsp onion powder

1 tbsp freshly ground black pepper

1 tbsp freshly ground white pepper

1 tbsp garlic powder

2 tsp dried basil

1 tsp chili powder

1/4 tsp dried thyme

1/4 tsp ground mustard

1/8 tsp ground cloves

First, I sprinkle salt on the fish, then I add the rub. I have a pan with plenty of hot oil ready and lay the fillets into it. As the fish cooks the meat will change texture and colour starting in the oil and rising up through the fish. When it gets to the middle, turn the fish over. The second side takes less time than the first.

I added a few drops of lemon juice over the fish on the plate. It was really good. I'm not sure if it was better quality fish or proper cooking. Next time will tell.