INGREDIENTS
6 fish fillets – use gilt head bream or snapper, not more than ¾” thick
350g (3/4lb) clarified butter, melted
For the cajun spice mix:
1 tbsp paprika
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne powder
¾ tsp finely ground black pepper
¾ tsp finely ground white pepper
½ tsp dried thyme
½ tsp dried oregano
For the rice seasoning mix:
2 tsp ground red pepper
1½ tsp salt
1½ tsp black pepper
1¼ tsp sweet paprika
1 tsp mustard powder
1 tsp ground cumin
½ tsp dried thyme
½ tsp dried oregano
For the rice:
2 tbsp unsalted butter, with a little oil
125g (¼ lb) prawns
2 bay leaves
1 onion, finely chopped
2 sticks celery, finely chopped
1 green pepper, finely chopped
2 cloves garlic, finely chopped
25g (1 oz) unsalted butter
500ml (18 fl oz) vegetable or fish stock
150g (5½ oz) uncooked rice
Recipe continues
METHOD
For the spice mix, mix spices very well, and store in an airtight container.
Rinse the fish fillets and pat mostly dry with paper towel.
Heat a large cast iron skillet/griddle pan over a very high heat until it is beyond the smoking stage and you see white ash in the bottom of the griddle pan, this will take about 10 minutes.
Reserve 12 tbsp of the melted butter and keep warm. Dip the fillets in the remaining melted butter so that both sides are well coated then sprinkle the seasoning mix gently and evenly on both sides of the fillets, patting it on by hand. Place the fillets in the hot griddle pan and pour 1 tsp melted butter on top of each fillet – be careful the butter may flame up.
Cook uncovered on the same high heat until the underside looks charred, about 2 mins then turn the fish over and again pour 1 tsp on the butter onto each fillet, cook until the fish is done, about 2 mins more.
For the rice:
Combine all the seasoning mix ingredients in a small bowl and set aside.
Place the butter and oil in a pan and when hot, add the prawns and bay leaves and cook over a high heat for about 6 mins, stirring occasionally.
Stir in the seasoning mix, then add the onions, celery, peppers and garlic; stir thoroughly, scraping the pan bottom well. Add the butter and stir until it is melted. Reduce the heat to medium and cook for about 8 mins, stirring constantly and scraping the pan in case the mixture sticks.
Add the stock and stir until any mixture sticking to the bottom of the pan become loose, cook for about 8 mins over a high heat, stirring once.
Add the rice and stir thoroughly, cover the pan and turn the heat to very low, cook for 5 mins.
Remove from the heat and leave covered until the rice is tender, about 10 mins. Remove bay leaves and serve immediately.