Cheeky and leeky (or hot fish and heavenly veggies)

Recipes: Broiled rockfish with Paul's spice, Braised leeks, Roasted reds

 

Remember when we talked about Paul Prudhomme and his spicy, delicious, and not-always-so-healthy food? There's a spice mix  that's used in his Cajun Chicken and Dumplings, an amazing dish that's rich enough to add pounds and contribute to clogged arteries. Nevertheless, I love this spice mix and keep a jar of it made up in my kitchen to use on chicken, pork, and  fish. It's fabulous on just about any kind of fish.

Here's the spice mix:

Paul's Spice

• 1 tablespoon sea salt
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon white pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder (not garlic salt)
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon file powder (optional)

Mix all together in a small bowl. Store in a covered jar. Makes about 1/2 cup.

Here's an easy dinner for two I made recently. Wayne loved it, and he's sure glad I'm back on my feet. Yes, I'm back on my feet, and back in the kitchen cooking! I'm still in a cast, but it's a walking cast so things are definitely looking up.

Roasted Reds

 

Start the potatoes first, as they take the longest (about 50 minutes total). Turn the oven on to 400 degrees to heat. Then wash 6 small red potatoes and cut them in half. Put them in a small saucepan with about an inch of water and bring the water to a boil. Cover and cook for 3 minutes.

Drain the potatoes and put them in a bowl with 1 tablespoon olive oil, 1 teaspoon sea salt, and a dash of cayenne pepper. Mix them up carefully with a large spoon to distribute the oil and spices, then spread them out on a small cookie sheet or roasting pan in one layer. Put them in the oven for 40 minutes, stirring them a bit and turning the heat down to 350 degrees after 30 minutes.

 

Braised Leeks

 

I don't usually think of serving leeks, and I don't know why not. These are absolutely delicious - tender and sweet. I know you'll love them as much as I do.

• 4 large leeks, about 1 1/2 inch in diameter
• 3/4 cup chicken broth
• 3 tablespoons butter
• Salt and pepper

Cut off the roots of the leeks and strip off any withered leaves. Line them all up and cut off enough of the dark green ends to make them 6 inches long. Then cut each leek in half lengthwise and carefully wash them under running water, paying special attention to the green parts. Sand often hides in leeks, so be sure you wash them well.

Lay the leeks in an ovenproof skillet that will fit the leeks laid flat in one or two layers. Pour the broth over and dot with the butter cut in pieces. Bring the stock to a boil over medium heat, reduce the heat and boil gently for 15 minutes.

Transfer the leeks and juices, in the same skillet or in another baking dish if your skillet isn't ovenproof, to the 350 degree oven. Cover loosely with aluminum foil and bake for 20 minutes or until much of the broth has cooked away. Salt and pepper to taste before serving.

 

When the potatoes and leeks are cooked, take them out of the oven and let them cool a bit for the few minutes it takes to cook the fish.
 

Rockfish with Paul's Spice

 

I used rockfish, or rock cod, because it's a species that's native to the U.S. West Coast, where I live, and I particularly like to cook and eat wild local fish. You can use whatever fish you like, that's available where you live. Two medium filets are perfect for two people.

 

Turn your stove's broiler on to High.

 

Rockfish ready to broil

Melt a tablespoon of butter in a broiler-proof pan that will hold the fish in one layer. When the butter is melted, flop the pieces of fish over a few times in it, so butter gets on both sides. Then get out your jar of Paul's Spice and shake it. Distribute a teaspoon-full of the spice evenly over each piece of fish, just on the side that's up.

Slide the fish under the broiler and broil it on the up side (no turning) for 4 to 6 minutes, depending on the thickness of the pieces. Thin pieces get 4 minutes, pieces that are about 3/4 of an inch thick get 6 minutes. The only bad thing you can do to fish is overcook it, so err on the side of cooking it a bit less.

 

Take the fish out, turn off the boiler and you're done. Plate the fish, leeks, and potatoes with a wedge of fresh lemon and dig in. Buon appetito!

The payoff



This entire meal is gluten-free.

Leeks contain flavonoids and folates that decrease the risk of hypertension and protect your heart and blood vessels. Leeks also contain strong antioxidants that fight free radicals in your body and decrease inflammation. All good stuff!

Rockfish are lean, nutrient-dense sources of protein.