This is a special recipe for blackened seasoning that is unique to Spain. . .
–cod (size of 2 decks of cards, one-half pound)
–paprika (2 teaspoons, divided)
–thyme, oregano, garlic powder, onion powder (one-half teaspoon each spice)
–cayenne pepper (one-quarter teaspoon)
–salt and pepper to taste
–baby Dutch potatoes (sliced, about 10 small potatoes)
–chopped onion (one-quarter cup)
–nonfat milk (skim)
–extra virgin olive oil to taste
1 – Slice baby Dutch potatoes, and place in a deep-dish baking dish. Season with salt, pepper, paprika, and extra virgin olive oil. Pour nonfat milk to cover only. Microwave, uncovered, on high for 6 minutes; then microwave on 50 percent power for 6 minutes more. When finished, cover to preserve warmth.
2 – Place the cod atop the potatoes. Season with paprika, thyme, oregano, garlic powder, onion powder, cayenne pepper, salt, and pepper. Finish with a few drops of extra virgin olive oil. Microwave the dish for 6 minutes (7 if the cod is thick).
3 – Serve the cod and potatoes hot.
–recipe by C. Mabry, chef, inspired from the web. Blackened cod comes directly from Spain on a Fork.