Blackened Fish and Mashed Celery Root

This recipe was adapted from a site called "The Refined Chef"--to see the original recipe, go here http://www.refinedchef.com/recipes_details.php?rec_title=Blackened_Catfish_over_Parsley_Mashed_Celery_Root

I clearly did not use catfish.  I don't know if I'd even like catfish.  But I like tilapia (and basa)--so that's what I used.  If you're not a fish know-it-all, tilapia and basa are firm white fish, mild in flavour but not bland as sole is.  The meat holds together well (haddock and sole can be pretty delicate and hard to flip over).

I love spice.  Really love spice.  The kids, not as much, but I'm slowly burning their taste buds off so they can join us in my love of spice.... 

This recipe feeds 4, with a bit of leftover fish if you're not greedy....
Takes about 1/2 hour

For mashed celery root you will need:

• 1 celery root
• 1/4 c fresh parsley
• splash of coconut milk or real milk
• butter for mashing
• salt and pepper to taste

Peel and cube celery root.  Place in pot, cover with water and bring to boil.  Simmer/boil for about 15 minutes until tender enough to mash.  This will not stink up your kitchen like turnip and cauliflower.  Once softened enough, drain water off, and mash in pot with milk, parsley and butter.  Season with salt and pepper to taste.  BTW, if you do dairy, a bit of cream cheese is really nice mashed in here in place of the milk.  But shhh, I didn't say that....

For 1 1/2 lbs fish fillets of your choice you will need:

• blackening spice (see previous post for recipe or use your own)
• melted butter

Move rack in oven to highest setting.  Use crappy baking trays--don't warp your good ones!  Set oven to broil.  Pat fish dry with paper towels.  Place on baking sheets, baste with butter and sprinkle with blackening spice.  Do this to both sides.  Go a bit easier on the spice for the fillets you plan on serving the children.  Place fish under broiler for 3-5 minutes per side.  Keep an eye on them as they will cook fast.  Burn fish is not blackened fish.

Serve fish over mashed celery root, dollop with butter and sprinkle with lemon juice.  Trust me.  Butter makes everything better.

Blackening Spice

Funny how my blackening spice isn't black.  Ok, granted, most things "blackened" are cooked on a bbq or under the broiler, but black?  No.  This mix has kick, but not too much kick.  You can still taste the food that's under it.  It's best for chicken and fish.  But get creative--what about shrimp??  Calamari??

Mix the following in a jar and keep sealed out of sunlight:

4 tsp tried thyme
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp sea salt
2 tsp black pepper
1 tsp cayenne pepper
1 tsp cumin
1 tsp oregano
1/2 tsp nutmeg
1 scoop stevia (or equivalent sweetener to 1 tsp sugar, or skip it)