Blackened Ostrich
- SERVES
- 2
- COOK TIME
- 15 Min
Whoa! Ostrich?! Trust me on this one! Ostrich is extremely low in fat, and, even though it's considered poultry, its taste is similar to beef. It's in most of our supermarkets now, so give it a try. I promise, one bite and you'll be a believer!
What You'll Need
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 2 ostrich fillets (6 ounces each)
- 1 teaspoon canola oil
What to Do
- In a small bowl, combine the allspice, thyme, cinnamon, garlic powder, ground red pepper, and salt; mix well. Place the fillets in the mixture and turn to coat completely.
- Heat the oil in a medium skillet over medium-high heat. Cook the fillets for 4 to 5 minutes per side, or until desired doneness. Thinly slice each fillet, and serve.
Notes
This becomes even more special when served with a corn salsa made by combining a small can of drained whole kernel corn, 2 chopped scallions, a seeded and chopped plum tomato, 1-1/2 teaspoons apple cider vinegar, 1 tablespoon chopped cilantro, and 1 teaspoon ground cumin. I like to make the salsa ahead of time and serve it chilled with the warm ostrich.