Blackened Orange Recipes

ROASTED ORANGES

Roasted Oranges image

The idea for the oranges was originally found on Just A Pinch, in a recipe by Kim Biegacki for Blackened Shrimp Salad with Roasted Oranges. It was a wonderful salad, but what made the dish was the roasted oranges. My... what a wonderful aroma while they are broiling! It totally made the dish. I'm posting just the roasted oranges because they are awesome and there could be so many uses for them... I think they would be fantastic over homemade vanilla bean ice-cream. Serving size is a guess - I could eat a whole orange-worth by myself!

Provided by Jostlori

Categories Oranges

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 medium navel orange (any seedless orange will do)
vanilla
cinnamon
honey

Steps:

Line a small baking tray with foil, then spray with a bit of oil.
Peel orange by removing the skin and the white membrane, then cut into 1/4 inch thick slices. Lay flat on the foil lined tray.
Drizzle with a good vanilla extract, then sprinkle generously with cinnamon. Finally, drizzle honey generously over each slice.
Place oranges in oven or toaster oven, set to "broil".
Broil until they are nice and brown on top. In my toaster oven, this takes about 15 minutes, but probably less in a regular oven.

Nutrition Facts : Calories 68.6, Fat 0.2, Sodium 1.4, Carbohydrate 17.6, Fiber 3.1, Sugar 11.9, Protein 1.3

BLACKENED FISH

Blackened Fish image

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Provided by SUSANHOR

Categories Seafood Fish

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

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.

Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g

BLACKENED FISH

Blackened Fish image

If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!

Provided by AniSarit

Categories Cajun

Time 10m

Yield 3 fillets

Number Of Ingredients 12

Ingredients

1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
2 teaspoons paprika
1 -1 1/2 teaspoon salt (based on preference)
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/4 teaspoon cumin
3 fish fillets (I love red snapper, but use anything you like)
2 tablespoons melted butter
cooking oil
lemon wedge

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.

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