I haven't shared a recipe in quite a while, but this one is worth sharing. Mr. H has been doing a lot of cooking in our new home, and this one stood out the other day. We adapted it from here.
Blackened Cajun Mahi Mahi (serves 2)
Blacked Cajun Spice Rub
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Blackened Cajun Mahi Mahi
(2) 8 oz. Mahi Mahi filets
1 Tablespoon oil
1 avocado, sliced
lime wedges for serving
Make the spice rub by combining all the dried spices in a small bowl, and stirring to combine.
Heat a medium size skillet over medium high heat.
While it is heating up, coat the fish filets in the spice rub on all sides.
Add the oil to the hot pan, and cook the fish until preferred temperature (typically 3-4 minutes per side).
Top with sliced avocado and a wedge of lime.
A couple of days later, I followed a video tutorial that GLBC posted to Instagram for a "Lagosrita" with 2 oz. tequila, 1 oz. blue agave nectar, 1 oz. fresh lime juice, and 4 oz. Grandes Lagos.