Jamie Oliver's Cajun Blackened Fish Steaks

This is my version of a classic Southern dish, but just a word of warning: it is seriously spicy! The way I heard it, this brilliant rub was invented by an African-American chef working at Commander's Palace, a posh New Orleans restaurant. The famous head chef there, Paul Prudhomme, took this recipe, added his own little tweaks and introduced blackened fish to the rest of the world. Basically it's a bold rub that fragrantly flavors fish and meat and goes dark when it cooks, thanks to the paprika...Full Story
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