Blackened Butter Recipes

BLACKENED CHICKEN

Steps:

• Let the chicken come to room temperature before using.
• Cover chicken with butter until well coated.
• Heat a cast iron skillet over high heat until very hot.
• Roll each chicken breast into about 1/2 tsp. seasoning mix (I use my hands).
• Immediately place the chicken pieces skin side down in the skillet to sear.
• Pour about 1 teaspoon of the butter on top.
• Cook about 2+ minutes, until a crust forms on the underside.
• Turn and pour another 1 teaspoon of the butter on each of the chicken pieces.
• Cook until just cooked through.

BLACKENED FISH

Steps:

• In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
• Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
• Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

BLACKENED HALIBUT

Steps:

• In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat., In a large cast-iron skillet, cook fillets in butter over medium heat until fish flakes easily with a fork, 3-4 minutes on each side.

SHRIMP AND GRITS WITH BLACKENED SPICED BUTTER

Steps:

• In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
• Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.

BLACKENED SPICED BUTTER

Steps:

• Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.
• Mix paprika, onion powder, salt, thyme, oregano, garlic powder, cayenne and black pepper in a bowl. Store in an airtight container.

BLACKENED SHRIMP

Steps:

• Place shrimp in a bowl. Season with blackened seasoning.
• Heat olive oil and butter in a skillet over medium-high heat. Cook shrimp until opaque, about 1 minute per side.

BLACKENED GRILLED SEA BASS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Pour melted butter onto a plate. Mix paprika, garlic salt, thyme, black pepper, and cayenne together in a small bowl until well combined.
• Dip each sea bass fillet into the melted butter, evenly coating both sides. Sprinkle both sides with seasoning mixture.
• Grill, covered, for 3 to 4 minutes. Flip and cook until fillets are blackened and flaky, 3 to 4 more minutes.
• Serve with lemon halves and dill sprigs.