After reveling and celebrating big for Mardi Gras, it is now time to straighten your hat, throw away those beads and get serious for Lent. For those who are unfamiliar, it is the Catholic season for fasting and cleansing the soul. The tradition of abstaining from eating meat or food made with meat on Fridays lead to the popularity of eating fish on Fridays. Well Fort Bend Foodie fans, here is one of my FAVORITE, fabulously fast fish dishes. If you like spicy food this is, by far, the best!!
• 1 lb. fresh salmon fillet, skinned
• 1 – 3 Tbsp. olive oil
• 2 Tbsp. or more Paul Prudhomme’s Blackened Redfish Magic
• 2-3 fresh garlic cloves, peeled and minced
• Juice of 1-2 lemons
Rinse the skinned salmon with cool water and pat dry. Cut into individual serving sizes. Rub with olive oil. Coat very generously with blackened seasoning. Sprinkle minced garlic on top of each piece. Squeeze lemons on top. Lift each piece up to let the lemon juice run underneath the fish. Let stand at room temperature for about 30 minutes if possible. Heat 1 Tbsp. olive oil in a skillet on high heat (medium heat for non-stick). When skillet is hot, place fish in skillet and pour any remaining lemon juice on top. Sear for one minute on each side, then cover and cook a few minutes longer until desired doneness. It is best when crisp and crusty on the outside and slightly transparent on the inside.