Tuesday, January 15, 2013
Blackened Cod Caesar Salad
Ingredients for rub:
3 tablespoons paprika (I used smoked)
1 teaspoon dried, crushed thyme leaf
1 teaspoon dried, crushed oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 tablespoons olive oil
4-5 filets of Alaskan cod
2 heads of romaine, chopped
1 ripe avocado, cut into small chunks
1 cup grape tomatoes, halved
1/4 cup shaved Parmesan cheese
Caesar salad dressing (I used store-bought)
1. Prepare the rub by mixing together all of the dry ingredients in a medium-sized bowl, using a whisk.
2. Coat each fish filet with olive oil and then roll each filet in the dry rub mixture and add to a skillet or fry pan on medium heat. Cook fish evenly on each side until just before it is tender and flaky. Finish by raising temperature to high heat long enough to produce smoke - to "blacken" the fish. Remove from pan.
3. While fish is cooking, chop romaine, avocado, and tomatoes and place in a large serving bowl.
4. When fish is done, top your salad with fish, Parmesan cheese, croutons, and dressing just before serving.