Blackened Fish Steaks
Instructions:
- Use only dried herbs in this rub; fresh herbs will burn and turn bitter. Makes 4 servings
- Four 6- to 8-ounce marlin, tuna, mahimahi, swordfi sh, halibut, opah, or salmon steaks, about 1 inch thick
- 5 tablespoons peanut oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1â„2 teaspoon sugar
- 1â„4 teaspoon cayenne pepper
- 1â„4 teaspoon celery seed
- 1â„4 teaspoon salt
- Pat the fi sh steaks dry with paper towels, then rub 1 tablespoon canola oil into them.
- Mix the oregano, thyme, marjoram, sugar, cayenne, celery seed, and salt in a small bowl. Rub each steak on one side only with a quarter of the spice mixture. Set aside spiced side up.
- Heat a large skillet, preferably cast iron, over medium-high heat until smoking, about 5 minutes. Add 2 tablespoons oil, then the fi sh spiced side down. Cook for 90 seconds. Meanwhile, heat another skillet over medium-low heat.
- Swirl the remaining 2 tablespoons oil into the second skillet. Transfer the steaks from the very hot skillet into the second one, fl ipping them spiced side up (but gently so as to preserve the crust).
- Cook until aromatic and somewhat fi rm to the touch, about 5 minutes for a medium-rare center, 6 minutes for a medium center, and 8 minutes for a well-done center.
- Variations:
- Substitute dried parsley for the marjoram.
- Substitute fennel seeds for the celery seeds.
- Increase the cayenne to 1â„2 teaspoon—but make sure the stove vent is running at full speed: the chili oils will volatilize and can burn your eyes.