Cooking Instructions

Paul Wong
DAVID KATZ/Daily

Blackened Fish

This dish can be prepared with just about any kind of fish, but I recommend salmon or catfish. Take an eight oz. portion of fish and coat it with the blacken seasoning (see below).

Place it in a hot skillet with about one ounce of vegetable oil.

Sear both sides for about one-and-a-half to two minutes.

You’re looking for a rich, dark brown color, not a charcoal black.

Dirty Rice

Brown the pork and blend in the chicken livers (with a mixer if possible).

Next, add the celery, onions, green peppers, scallions and garlic and cook for 15 minutes. Add the remaining ingredients and simmer for one hour.

Mix with about one lb. of cooked rice and serve hot.

Ingredients

Blacken Spice

3 parts paprika

2 parts cayenne pepper

2 parts salt

2 parts onion powder

2 parts garlic powder

1 part white pepper

1 part ground oregano

1 part ground basil

(Thoroughly mix all parts.)

Dirty Rice

1 lb. ground pork

1 lb. chicken livers

3/4 cup diced celery

1/2 cup diced onions

1/2 cup diced green peppers

1/2 cup scallions

1 tablespoon chopped garlic

1 teaspoon cayenne pepper

1/2 teaspoon salt

1 tablespoon Tabasco

1 cup chicken stock

1 lb. rice

Leave a comment

Your email address will not be published. Required fields are marked *