Cajun style Blackened Fish and Sweet Potato Hash
Savour the bold flavours of Cajun-style blackened fish paired with sweet potato hash. This quick and easy recipe is perfect for a flavourful, satisfying meal.
Equipment
- Non-stick Pan
Ingredients
- 500 gram oily fish like trout, salmon or tuna steaks *the chef used locally sourced river trout
Fish Marinade
- 1 1/2 tablespoons Cajun seasoning *The Chef used a combination of Old Bay seasoning and 1 teaspoon smoked paprika powder OR you can use 1/2 teaspoon each of black pepper, smoked paprika, cayenne pepper, garlic powder and salt
- 1 teaspoon black pepper powder
- 1 teaspoon cayenne pepper powder
- 1 tablespoon cooking oil any variety
For the Sweet Potato Hash
- 1 cup mixed sweet peppers roughly cut
- 2 cups sweet potato cooked and roughly cut
- 1/2 cup spring onions chopped
- 1 tablespoon garlic finely chopped
- 2 tablespoons butter unsalted
- Juice of half an orange or 2 tablespoons store bought orange juice
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of ½ lime to finish
- Dash of hot sauce *Optional, Chef's Tip
Instructions
- Marinate the fish in the spices and oil (1 1/2 tablespoons Cajun seasoning like Old Bay Seasoning, 1 teaspoon each of black pepper powder and cayenne pepper powder and 1 tablespoon of cooking oil). Set aside for at least 15 minutes.
- In a hot pan on high heat, add a tablespoon of olive oil and add 1 cup of roughly cut bell peppers in. Sauté the peppers until lightly charred.
- Add 1/2 cup chopped spring onions, 1 tablespoon finely chopped garlic and 2 tablespoons butter and sauté until the butter starts foaming. This should take about a minute.
- As soon as the butter starts foaming, add 2 cups cooked and roughly cut sweet potato. You can precook the sweet potato by boiling it or oven roasting it.Add in the salt and pepper and toss.
- Sauté while stirring continuously for a minute. Add the juice of half an orange and sauté for another 30 seconds.
- Turn off the flame. Add some chopped fresh parsley and mix through to finish.
- Brush 1 tablespoon of cooking oil (any variety) onto a non stick pan.
- Turn the flame on medium heat and cook the marinated fish, repeatedly flipping over in the pan. Cook for about 2 - 3 minutes or until desired doneness and the surface takes on the characteristic blackened colour.
- Serve with the hash and a squeeze of lime.