BLACKENED SALMON FILLETS
Fire up succulent salmon with an exciting blend of Cajun-style spices!
Provided by JEFF CALKINS
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g
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.
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 PORK FILLETS
Make and share this Blackened Pork Fillets recipe from Food.com.
Provided by TJW2725
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.
- Mix with the rest of the marinade ingredients.
- I usually use chipotle powder instead of the paprika, up to you.
- Season filets with salt and pepper, and toss them in most of the marinade until completely coated.
- Marinate for 12 hours, or at least one hour.
- Lay the four filets side by side, and skewer them all together with 1 inch in between each of them.
- Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.
- When done, let rest five minutes then slice the meat between the skewers.
- Great with salad, spiced beans, corn on the cob.
- and cold beer.
Nutrition Facts : Calories 435.1, Fat 25.5, SaturatedFat 8.8, Cholesterol 126, Sodium 320.3, Carbohydrate 9.7, Fiber 1.4, Sugar 4.7, Protein 40.4
BLACKENED SPICY SNAPPER FILLETS
Make and share this Blackened Spicy Snapper Fillets recipe from Food.com.
Provided by Aroostook
Categories Cajun
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix paprika, cayenne pepper, black pepper, salt, onion powder, garlic powder, thyme, parsley and oregano.
- Heat a large cast iron skillet over high heat for 5-8 minutes, or until extremely hot.
- Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture.
- Place the fish fillets in the hot skillet.
- Pour 1 tablespoon of butter over each fillet.
- Cook until the coating on the fillet turns black, 3 to 5 minutes.
- Turn the fish over.
- Pour another tablespoon of butter over the fish.
- Cook for about 2 minutes longer.
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BBQ PORK FILLETS | PORK RECIPES | JAMIE OLIVER RECIPES
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Servings 8Total Time 30 minsCategory MainsCalories 325 per serving
- To make the marinade, crush up the cumin, fennel seeds and cloves in a pestle and mortar and stir in the paprika.
- Pick and very finely chop the thyme, and peel and finely chop the garlic, then add to the marinade with the ketchup and balsamic vinegar.
- Muddle together. Season the pork fillets with sea salt and black pepper, then toss in most of the marinade, to coat.
BLACKENED BARBECUED PORK FILLETS - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- To make your marinade, crush up the cumin, fennel seeds and cloves in a pestle and mortar and mix with the paprika, orange zest and juice, thyme, garlic, ketchup and balsamic vinegar. Season the pork fillets with salt and pepper, then toss them in most of the marinade until completely coated. Feel free to marinate for half a day, but at least an hour. If you have metal or wooden skewers, lay the fillets side by side and skewer them together about 2.5cm/1 inch apart.
- When you’re ready to cook, simply put the meat on to a barbecue or under a hot grill for 15 to 20 minutes or until nicely charred. Every time you turn the meat, brush it generously with the leftover marinade so you build up a sticky, blackened glaze. When they’re done, put the fillets on a big platter and allow to rest for 5 minutes. Slice the meat between the skewers, or just slice each fillet in half, and sprinkle over some chopped coriander or squeeze over some lemon juice if you fancy.
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