Louisiana Fish Rub
I can’t think about Louisiana without thinking about James Lee Burke’s Louisiana based main character in all those fabulous novels – ex alcoholic policeman, Dave Robicheaux. All those ‘crab boils’ he attends and the wonderful descriptions of his fishing business, and days out on his boat with his fishing buddy Clete.
And so this provided the inspiration for our research on our Fish Rub. And here I have to make a confession. I’m not that keen on fish, well fish that tastes like fish. I do however, like fish that’s spiced up a bit.
Fish makes a great catalyst for all those lovely tasty herbs and spices, baked, grilled or pan fried, lots of types of fish benefit (in my opinion) by the application of a fish rub.
When I first went to America, I was fascinated and not a little confused to see ‘Blackened Fish’ on the menus of many restaurants especially in the south, so one day I decide to try it – it was a revelation – delicious.
• Louisiana Fish Rub
• 4 Thick Salmon Fillets (approx 150g-175g ) skinned
• Olive oil
• Lemon juice and lemon slices
Check the salmon and remove any fine pin bones. Rinse and pat dry. Cut fish into 2 cm cubes and place in a bowl with 100 mls olive oil and 2 teaspoons Louisiana Fish Rub. Marinate for 10 mins. Meanwhile pre heat grill.
Thread the cubes of fish on kebab skewers together with the lemon slices and grill for 5 mins, turning once.
Heat the marinade in a small saucepan, adding 2 tbs lemon juice.
Arrange the skewers on warm plates and spoon over the marinade, serve immediately with lemon slices.
Sweet and Spicy Fish Stew with Louisiana Fish Rub
- 1 tbsp olive oil
- Half a small onion chopped fine
- 200g chopped tomatoes (or tin)
- 1/2 red pepper, deseeded and chopped
- 1/2 green pepper, deseeded and chopped
- 450g white fish, chopped (or prawns)
- 1 tablespoon Louisiana Fish rub
Heat oil in a saucepan. Add the onions and sauté until softened, introduce the fish rub mix and stir until ‘aromatic’, then add the chopped peppers
Add 100ml water and the tomatoes. Bring to the boil and reduce heat. Simmer for 5 minutes or until you get a thickish tomato sauce, then add the fish and continue to simmer for a further 5 minutes.
Serve with crusty bread!
White fish fillets with the skin left on and about 2 cm in thickness – Snapper, Seabass Pollock or Bream. (before cooking, make sure there are no bones left in the fillets)
Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into hot pan without crowding.
Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Serving suggestion; serve with black beans or kidney beans and rice