Blackened fish was made famous by Paul Prudhomme in New Orleans in the 1980s and is now a staple of Creole cooking. . .
–Atlantic cod (size of 2 decks of cards, one-half pound, room temperature)
–paprika, salt (1 teaspoon each)
–garlic powder, onion, oregano, dill, pepper (one-half teaspoon each)
–extra virgin olive oil
–lemon juice (bottled, 3 squirts)
–clam juice (one-eighth cup)
1 – Place the cod in a covered baking dish. Add clam juice. Drench the cod in lemon juice. Sprinkle all spices on top of the cod, leaving the paprika for the last. Finish with a few drops of extra virgin olive oil.
2 – Microwave on high for 6 minutes and 20 seconds. Cod is done when it begins to break apart.
3 – Serve the cod hot.
–cod adapted from a source-unknown clipping.