A great warm-weather meal, or a treat for an evening when you want something special but not heavy. Pictured here with blackened king salmon, but it also works well with sockeye, silver salmon, walleye, striped bass, or king mackerel, or any fish with real flavor. (Milder white fish like halibut will soak up the seasoning but lose most of its own fish flavor once blackened.)
Serves 4
The Salad
½ head romaine lettuce per person, chopped or torn
2 slices sweet onion per person, cut into 2-inch strips
Salt and pepper, to taste
1 tbsp shredded parmesan per person
THE DRESSING
Minced garlic - 3 tbsp
Dijon or coarse mustard - 2 tbsp
Anchovy paste - 1 tbsp
Worcestershire sauce - 2 tbsp
Lemon juice - 2 tbsp
Olive oil - 3 tbsp
Finely grated parmesan - 4 tbsp
Mix all ingredients together.
THE FISH
1 boneless fish filet, cut into 1-inch-thick strips
½ cup Cajun seasoning (Zatarain's recommended)
1 tbsp smoked paprika
1 cup Italian seasoned breadcrumbs
Olive oil, for frying
Dust the fish strips in the seasoning mix. Fry in hot olive oil — a cast iron skillet works best — turning when the strips darken. Cook each batch no more than 5 minutes total; you want a blackened outside with a moist interior.
ASSEMBLE
Toss the dressing into the salad, then top with the blackened fish strips. Some like a bite of fish with each bite of salad; others prefer to eat them separately — either way works.
Note: Serving a crowd, or making this a side dish? Crumble the cooked fish over a large salad and toss it all together.
