Blackened Fish Recipes

DELICIOUS BLACKENED FISH

Steps:

• Combine all spices/dry ingredients in a bowl and mix well.
• Spread the spice mixture onto a flat plate.
• Press the fish fillets firmly into the spices, coating both sides.
• Heat the olive oil until almost smoking in a large heavy skillet.
• Cook the fish about 2 1/2 minutes on each side for fillets less than 3/4 inch thick.
• Increase time slightly for thicker fillets.

BLACKENED FISH

Steps:

• Mix first 8 ingredients together, and drench the fish in the mixture.
• Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
• Turn and repeat on other side.
• Serve with lemon wedges.

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 FISH RECIPE

Steps:

• Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, and cayenne pepper (optional) and mix.
• Lay the fish filets flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.
• Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.
• Once the butter is melted and starting to brown, but not smoke, season the fish with salt and pepper to taste, then put it flat in the skillet. Do not crowd the skillet. Cook the fish in batches if necessary.
• Let the fish cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2-3 minutes on the other side, or until it reaches the desired doneness, or about 145˚F. Cooking time will vary depending on the size and thickness of your fish filets.
• Remove the fish from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or lemon juice if desired.

BLACKENED FISH

Steps:

• Combine spices: Combine all the spices together and rub generously over fish fillets.
• Cook the fish: In a large non stick skillet heat the olive oil over medium heat. Add the seasoned fish fillets and cook for 5 to 7 minutes on each side until the fish flakes easily with a fork.
• Serve: Serve with salsa.

BLACKENED CATFISH

Steps:

• The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.

PAUL PRUDHOMME'S BLACKENED REDFISH

Steps:

• In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
• Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
• Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
• When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

EASY BLACKENED SWORDFISH

Steps:

• Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in.
• Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.

BLACKENED FISH WITH QUICK GRITS

Steps:

• Prepare the fish: In a small bowl, whisk together the sweet paprika, black pepper, thyme, oregano, garlic powder, salt and cayenne. Pat the fish fillets dry, then sprinkle enough seasoning over both sides of the fillets to completely coat. Reserve remaining seasoning for another use. Allow the fish to sit for 15 minutes at room temperature.
• While the fish sits, make the cheese grits: Bring the chicken stock and salt to a boil in a large saucepan over high. Add the grits while whisking and reduce heat to maintain a simmer. Allow the grits to thicken, about 5 minutes or so, then stir in the milk, butter and cheese. Season with black pepper and more salt to taste. Keep over the lowest heat possible until ready to serve.
• Meanwhile, cook the fish: Heat a large cast-iron skillet with the olive oil and butter over medium-high. Add the fish fillets, and cook until the spices are darkened and aromatic, and the fish flakes easily with a fork, 2 to 4 minutes per side.
• Divide the grits among serving dishes and nestle the fish on top. Garnish the grits with more shredded cheese and the whole dish with the scallions. Serve immediately with lemon wedges for squeezing over the fish.