Dinner with big flavours doesn’t get any easier than this. A mix of simple spices when seared in a hot skillet creates a black (but not burnt!) crust. This is called blackening and it’s a classic Cajun cooking technique that is sensational to use for fish, chicken and even steak.
BEST PAIRED WITH
Protein: fish or any seafood!
Vegetable: ANY! This is such a universal mix and works with anything.