Southern Hospitality

This recipe wasn’t really inspired by anything in particular, but by my love of the South. I have never been to the South {the time I had a lay-over in Atlanta on my way to Ireland doesn’t count – not a good experience}, but the thought of giant trees, polite & hospitable people, and those ADORABLE accents makes me yearn for it {let’s face it, I would kill for a Southern accent}.

Without fail, everyday, somebody asks me if I’m from Savannah, Georgia. Frequently, I get annoyed by this repetitive question, but I think it’s because I have to say “no” – not from there, never been there. I think I would fit perfectly, though. Paula Deen and I would be best friends, I just know it.

This recipe is for blackened fish, but the most important part of the dish is the seasoning. Use this recipe to make a large amount that can be stored and reused {because you will use it. Again and again}. It is also very good on chicken and pork.

Blackened Seasoning:

1 heaping TBSP Paprika

2 TSP salt

1 heaping TSP garlic powder

1 heaping TSP onion powder

1 TBS ground cayenne pepper

2 TSP black pepper

1/2 TSP leaf thyme

1/2 TSP leaf oregano

Mix all ingredients in a resealable container. If you don’t have thyme, oregano or garlic powder, you can substitute Italian Seasoning for these ingredients. It tastes pretty much the same and eliminates some steps.

Blackened Fish

6 filets of White Fish {I used cod}

1 TBS Olive Oil

1 Can of Black Beans

1 Box of Whole Grain instant Dirty Rice {If the work is done for you, why take extra steps?}

Sliced lemon wedges

Season the fish in a large bowl by lightly coating with olive oil spray {to make it light, not oily} then douse the fish with seasoning until you can see hardly any white. Marinade for at least 15 minutes in the fridge. On the stove, heat olive oil in a dutch oven or iron skillet on medium-high heat. When the pan is very hot, place the fish inside, searing the outside. Cover {to cook the inside} and let sit for about 2 minutes, or until most of the exterior is black. Remember, it is BLACKENED, so don’t worry that it looks like it’s burning. Meanwhile, cook the Dirty Rice according to the directions on the box. Flip fish, cover again and let sit. Drain black beans, and when the rice is done, throw them in with it, stirring to make sure the beans are warmed. Remove fish and serve over rice. Garnish with lemon. Yum!

Serves 6

 Calories 381.7
  Total Fat 6.8 g
  Saturated Fat 2.0 g
  Polyunsaturated Fat 1.2 g
  Monounsaturated Fat 2.6 g
  Cholesterol 104.2 mg
  Sodium 619.0 mg
  Potassium 731.7 mg
  Total Carbohydrate 31.4 g
  Dietary Fiber 7.7 g
  Sugars 0.1 g
  Protein 47.3 g
  Vitamin A 11.4 %
  Vitamin B-12 31.6 %
  Vitamin B-6 34.3 %
  Vitamin C 28.2 %
  Vitamin D 0.3 %
  Vitamin E 5.3 %
  Calcium 7.4 %
  Copper 15.4 %
  Folate 23.8 %
  Iron 15.9 %
  Magnesium 36.2 %
  Manganese 46.1 %
  Niacin 30.0 %
  Pantothenic Acid     6.8 %
  Phosphorus     38.9 %
  Riboflavin 13.1 %
  Selenium 107.2 %
  Thiamin 24.2 %
  Zinc 14.2 %
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