Way back in the eighties, Paul Prudhomme made blackened redfish the dish dujour. Now, once again, we find a blackened fish fillet to be the perfect centerpiece for a Halloween dinner. Serve on a bed of charred onions and top with a little fluff of shredded celery.
Recipe: Trick or Treat Blackened Swordfish*
1 teaspoon sea salt
1 teaspoon minced fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon fennel seeds, crushed
4 6-ounce swordfish (or other sustainable wild*) fillets
extra virgin olive oil
4 teaspoons butter
Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with oil. Sprinkle top of each with seasoning.
Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.
* Substitute Pacific Halibut, Alaska wild salmon, or Tuna.
