Many of us could use more fish in what we eat but finding easy and yum ways to prepare it can be tough. Enter Chef Tony who's not only bringing his fish-pertise to the Power Supply menu but also has a super simple and tasty recipe to offer for folks who want to get their seafood on at home with a minimum of fuss.
Great for a quick weeknight dinner or playing lead on a weekend bill, this blackened fish dish is all about fast and flavorful without the spice mixture investment.
Follow Power Supply on Instagram for more videos and check out Tony on his day off cooking up his quick-and-mighty blackened fish recipe below!
Blackened Mahi Mahi
- Mahi Mahi Fillets
- Black Peppercorns
- Fresh Lime Juice
- Tamari
Grind up some good quality peppercorns and press them into the fish filets. Heat a heavy bottom sauté pan (preferably cast iron skillet) over medium high heat. Cook fillets, without oil, for three minutes per side. Turn off the heat, immediately pour the lime/tamari mixture over the filets in the pan. As the mixture evaporates, rapidly turn the filets over several times. This is where the smoke comes in so be prepared for a little window opening!
Garnish with lime wedges, serve and savor.
That’s it, Real Blackened Fish.
Want to try Chef Tony's creations for yourself? Get a free meal with your first order.