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Some Famous Mediterranean Fish Dishes

Cajun Blackened Fish

(Mediterranean Style)

INGREDIENTS

DIRECTIONS

Use boneless, skin-on fillets of Akuvatur fish for this recipe. You may use the head and bones to prepare fish broth for a later use in other recipes.

 

Cut the fillets into medium size portions. Apply blended spices thoroughly on both sides of the pieces and refrigerate for ten minutes. Heat the frying pan excessively and add oil. Without waiting, start putting the fish pieces, skin side up, into the pan (be as fast as possible, to cook all pieces evenly). Shake the pan to reach the oil to all pieces. Depending on the thickness of the fillets, say 2-3 cm, it may take 2-3 minutes to cook for each side. Do not overcook or burn. Serve while sizzling.

1 kg Akuvatur fish

(Real Dentex, Pink Dentex

Premium Seabass)

3 table spoon frying oil

(such as corn, sun flower or

soy bean oil)

all blended and crushed with a pestle & mortar

 1 tea spoon of fennel seeds

1/2 tea spoon of coriander seeds

10 pieces of dried carnation

1/2 nutmeg, graded

A pinch of cinnamon

1 tea spoon of paprika

1 tea spoon of peppercorn

1 tea spoon of sea salt

SPICE MIX