Blackened Fish - um, how?

[armel]

It use to be when I went out to eat, I could always order blackened fish. And whatever the fish it was just always my favorite. Now, I never see it anymore. What do you use to make blackened fish, blackened? My cooking friend says it is just ground pepper. I could have sworn that it was more than that. At least it seemed to taste different than that to me.

I would love to make blackened fish. I assume you can grill it. Grilling is always my favorite way of cooking. But maybe not.

I thought I would ask the experts.

[badunnin]

Google "blackened seasoning" - you'll get a ton of hits - just pic a recipe that appeals and fits what you have on hand!

[armel]

I knew it had to be more than ground pepper. Thanks!!

[charley]

You really need to do it outdoors unless you have a great ventilation system in your kitchen. Dh is the expert in our house. Here's his recipe for tuna and a quick pictorial with redfish.


Blackened Redfish


Blackened Tuna

tuna cut into 1 inch thick steaks
4 tablespoons butter
4 tablespoons olive oil
1 tablespoon Paul Prudhomme’s Blackened Redfish Magic
1 teaspoon Tony Chachere’s Creole Seasoning
¼ teaspoon cayenne pepper

CUT tuna into steaks. Place in shallow dish (like pie plate).

MELT butter in small saucepan over low heat; add olive oil and seasonings. Stir well. Pour over tuna. Flip tuna after covering with marinade. Cover with plastic wrap and refrigerate for 2 hours.

HEAT a cast iron skillet for approximately 10 minutes till smoking hot. (This can be done outdoors over a propane burner or indoors with adequate ventilation.) When pan is hot, add tuna and marinade. Cook, turning once, a total of 1 ¾ - 2 minutes for rare, 3 minutes for medium-well done.

[armel]

yum Charley. That looks good!

[PAMMELA]

This is my favorite Blackened mix and i've used it with Salmon and chicken. I just spray evoo and then pat on the mix and grill.

Blackened Salmon

INGREDIENTS
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted

DIRECTIONS
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.

In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

[charley]

Tonya ,

That's melted butter and redfish, not salmon. Brave enough to post anonymously at Picturetrail, but not here, hey!

[Kathy B]

A few years ago I requested a blackening seasoning recipe, and sushibones responded with this....

This is from Paul Prudhomme's Louisiana Kitchen Copyright 1984

Seasoning mix for Blackened Redfish

1 Tbs sweet paprika
2-1/2 tsps salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground red pepper (preferably cayenne)
3/4 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves

I use it all the time, but I usually just brush melted butter on the fish, sprinkle with the above seasoning and saute it rather than blacken it. Not sure if I am correct, but somewhere I got the impression that blackened food was not recommended due to carcinogens or something along those lines. Either way, though, the seasoning is great and much cheaper to make it at home!