BLACKENED SASHIMI

Not a contradiciton of terms ... just a combination of preparation styles.
Especially good for those who turn up their noses at the mention of raw fish!

SPICE: (Homemade version of 'Blackened Redfish' or 'Cajun' spice)

3 T       Paprika
1/2-1 t   Cayenne Pepper
1 T       Garlic Powder
2 t       Oregano
2 t       Thyme
1/2 t     Salt
1/2-1 t   Black Pepper
1/2 t     Cumin
1/4 t     Nutmeg

MUSTARD-DILL SAUCE:

1 part  Dijon Mustard
1 part  Mayonnaise (we prefer Best Foods)
1 part  Milk (or cream)
Lots of dill weed, to taste!

Mixed together it should be the consistency of cream.
Also good with fish prepared just about any style.

PREPARATION:

Generously sprinkle spice over well-chilled fish fillets to coat all sides.
In frying pan, heat some butter until it is smoking (clarified).
Roll the fish in the pan to lightly sear all sides, leaving inside raw.

Slice sashimi-style.  The slices should be cooked just enough on the outside
to retain the hot pepper spices and still be raw on the inside.

Serve on shredded cabbage (preferred for flavor) or lettuce and with the Mustard-Dill
Sauce on the side.

Terry and Sandy Sargent
Yacht VALHALLA