Friday, April 21, 2017

Recipe: Blackened Cajun Mahi Mahi

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).
Plate fish.
Top with sliced avocado and a wedge of lime.
We served ours over wild rice and with asparagus. Oh yeah, and this beer...
I am totally loving the Grandes Lagos lager from Great Lakes Brewing Company (Cleveland). It's a perfect light, summery beer that's made with hibiscus flower. It balanced the spice from the rub perfectly.

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.
It was DELICIOUS! Perfect for sitting on the porch on a sunny day, and this will be in regular rotation this summer.