This Recipt I had in resturants but put a twist on it a little and is awsome.
Start with enough fish for everyone on nice size chunk per serving.
Take Fillets and brush on a little melted butter and coat with blackening seasoning.
Blackening seasoning:
3 Tbs. Paparika
2 Tbs. Onion Powder
2 Tbs. Garlic Powder
2 Tbs. Cummin
1 Tbs. Ground Basil
1 Tbs. ground Tyme
2 Tbs. Chili Powder
1/4 tsp. Cyanne Pepper (Red Pepper) or to taste
1/2 Tsp salt
1 tsp blk pepper
Mix this and set asside till ready to coat fish.
For the Pasta sauce nothing compairs to this
Corsely cut up.
1 sweet Onion
1 Red Pepper
1 green Pepper
1/4 cup carrots in a fine dice.
1 stalk cellery fine chop
1/2 can tomato paste
2 cups chicken broth
1 cup wine if disired substitute 1cup wine for 1 cup of broth
3 to 4 sun dried tomatoes.
1 tablespoon choped garlic
sugar to taste
Start boiling water and cooking pasta at this point timeing it for the fish about 4 miniutes.
Start by adding a little olive oil to large skillet get hot and saute onions, peppers, carrots, celery, till almost soft. Add chicken stock and tomatoe paste and wine. Stir till well mixed and reduce heat to a simmer. Add sundried tomatoes. Season this sauce with a little Cummin say 1/2 teaspoon A little Basel, oregano and a little black and red pepper. Simmer this for a good 5 to 10 miniuts till it reduces where it coats a spoon well. At this point add a little sugar to sweeten sauce.
Now get a fry pan prefeably cast Iron and heat till its realy realy hot Brush fish with butter and coat fish with blackening seasoning. Make sure pan is super hot and turn on fan. Place coated fillets in pan and cook 1 to 2 min per side till done flipping only once. Take Plates and place a nice pile of pasta on it cover with reduced sauce and place a fillet on top add a small amt of sauce over fillet and enjoy.
I came up with this and truely we enjoy it at least once a week.
Any white fleshed fish will do and if you wish even use chicken as a substitue for the fish.
