08-06-2002, 11:44 PM
I have eaten delicious blackened chicken on salads and pizzas recently at restaurants. Can anyone tell me what spices and/or techniques to use to make it? Thanks!
08-07-2002, 07:50 AM
I've posted this recipe for blackened fish before but it's pretty much the same technique for chicken (boneless, skinless breasts that have been flattened).
* Exported from MasterCook *
Recipe By :Chef Paul Prudhomme
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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6 red snapper fillets -- 8-10 ounces about 3/4-inch thick
1 1/2 cups unsalted butter -- melted and divided
4 tablespoons Cajun seasoning -- Cajun Magic« Blackened Redfish Majic is the brand I use
Heat outdoor grill. While that is heating, heat a large cast-iron skillet on stove over very high heat until it is beyond the smoking stage and you see white ash in skillet bottom, at least 10 minutes.
Meanwhile, pour 2 tbs of the melted butter in each of 6 small ramekins; reserve and keep warm. Heat 6 serving plates in 250║ oven.
Dip each fillet in remaining melted butter, then sprinkle with cajun seasoning generously and evenly on both sides of fillet, patting it in by hand. Very carefully place hot skillet on outdoor grill (or propane cooker). Place 1 or 2 fillets in skillet and pour 1 tsp of melted butter over each. (being very careful because the butter may flare). Cook, uncovered, over high heat until underside forms a blackened crust, about 2 minutes. (Time will vary according to fillet's thickness and heat of skillet.) Turn fish over and pour 1 tsp of butter over each. Cook until fish is cooked through, about 2 minutes more. Repeat with remaining fillets. Serve piping hot.
"Louisiana Cajun Majic Cookbook"
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Per Serving (excluding unknown items): 425 Calories; 46g Fat (95.0% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 436mg Sodium. Exchanges: 9 Fat; 1/2 Other Carbohydrates.
NOTES : Redfish and pmpano are ideal for this method of cooking. Red snapper, walleye, pike, salmon or tuna steaks can be substituted.
Using 1/2 cup butter in all:
Per Serving (excluding unknown items): 153 Calories; 16g Fat (87.3% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 432mg Sodium. Exchanges: 3 Fat; 1/2 Other Carbohydrates.
While it is still high in fat most of that comes from the fish itself and the fact that MC assumes you use all the butter, I have had some left over after dredging.
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