This Kiwi Fish Spice Mix-it's basically all the good stuff from your pantry having hui and deciding to make your dinner famous. With paprika for a touch of colour, garlic and onion for some cheeky attitude, dill and thyme pretending they are fancy and a zing of lemon to remind you of summer at the beach. (minus seagulls nipping your chips)
How to Use: Dry Rub- Pat your fish like patting your dog after it ran through the sprinkler. OIl it up, sprinkle generously, and cook
Marinade-Mix the spice blend with olive oil and lemon juice- ;leave to chill ojjut like its having a spa for kai.
Blackened Fish-Pat the fish dry This is key! Dry fish = better crust. Coat the fish in melted butter Brush or dip both sides in melted butter. This helps the spices stick and helps with that blackened crust. Use your Springvale Hill Fish Herb Spice Mix Press it firmly onto both sides of the fish. Don’t be shy—blackening needs a good coating. Heat your pan HOT
Use a cast iron or heavy pan. Heat it until it’s almost smoking.
Blackening is all about high heat—your spices toast and darken quickly. Cook the fish Place the fish in the hot pan and do not move it for 2–3 minutes.
Flip once and cook the other side for another 2–3 minutes, depending on thickness.
Great with lemon, slaw, tacos, rice, or straight out of the pan like a Kiwi who’s too hungry to wait.