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Friday Fish Recipe - Blackened Fish - Nice and Easy Blackened fish is quick and easy:  fish, spice, butter, skillet, and—boom—you're done. Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is usually dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. This recipe uses a little less butter and it is a bit more healthy. "I'm using mahi mahi with this dish, but any fish will do. A traditional blackened fish is dredged in melted butter before the spices are applied, which is yummy, but I think the fish does all right with just the spices—we'll save the butter for the pan. Any combo of spices will do. I especially like ginger powder on my fish—give

   For me the perfect recipe is simple, colourful and delicious.  Here is all I need for a perfect evening at home.  Really, it is a very easy recipe.  All you need to add is some lovely, chunky, fresh bread. Ingredients ·          4 tbsp  olive oil ·          2 medium onions, quartered ·          2 cloves of garlic, crushed ·          1 red pepper, sliced ·          1 yellow pepper, sliced ·          2 large aubergines, halved horizontally then sliced into 3cm pieces ·          3 medium courgettes, sliced into 3cm pieces ·          400 g canned chopped tomatoes ·          small bunch of basil, leaves torn ·          2-3 sprigs of thyme ·          Red wine or vinegar and sugar – added for a more intense taste but optional Method   1.      Heat oil in a large casserole dish and sweat the onions and garlic for 10 minutes on a low heat with the lid on.  2.      Add the peppers, aubergines and courgettes and thyme. Season with salt and pepper, stir and cook for a further 20 minutes wit