/ 27.8.10 / 3 Comments / Cooking
Blackened Fish and Dirty Rice ~ New Recipes to Try
I've been trying some new recipes every now and then just to surprise Dear Hubby and this is one I had hoped he might like. He likes 'blackened' whatever at the restaurant but he only likes fish if it's very non-fishy tasting. So I tried this with cod. It was nothing like the fabulous fried fish that my Uncle Jay and Aunt Joan made at their house. Jay catches the fish and Aunt Joan cooks it to perfection. Wow--I stuffed myself at their house the other night!
I have to say that Tim LOVED the blackened seasonings...but the fish he considered so-so. (After all, he isn't a fish fan.) I plan to try this with chicken breast next week or steak. Tim was so impressed that the spices and blackening technique turned out so well! He is looking forward to me using this technique on other meats. I adored it and got to eat LOTS of fish. I was thrilled that even one of two of my kids, who don't like fish, seemed to enjoy this.
In case you are wondering, Blackening is an official cooking term. Here's what Wikipedia had to say about it.
Blackening is a cooking technique commonly used in the preparation of fish and other foods. Though often associated with traditional Cajun cuisine, it is in fact a modern invention of chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns and salt. It is then cooked in an extremely hot cast iron skillet.Blackened Fish by Cajun Crawfish Pie Website
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
These Cajun blackened fish recipes can be used to blacken tuna, red snapper, grouper, redfish, and just about every kind of fish that you can think of. If you have never tried blackened fish, you are in for a real treat. Some famous Cajun chefs have really made blackened fish famous recently (such as Chef Paul Prudhomme), but Cajuns have been cooking fish this way forever. We hope that you enjoy our Louisiana blackened fish recipes (try using redfish the first time, if it's available), and that you email us if you have any suggestions.
Before we share the blackened fish recipes, we need to explain how to make blackened fish seasonings. If you would prefer, you can also buy this seasoning from the store. Either way, it's great!
- 2 tablespoons of salt
- 2 tablespoons of sweet paprika
- 2 tablespoons of onion powder
- 2 tablespoons of garlic powder
- 2 teaspoons of red pepper
- 2 tablespoons of black pepper
- 2 teaspoons of dried oregano
- 2 teaspoons of dried thyme
- Combine all of the ingredients in a bowl. You can store them in an empty mason jar.
- Enjoy the blackened fish seasonings!
- 6 fish fillets, cut at about 1/2" thickness each (can be redfish, snapper, or whatever)
- 3 sticks of real butter
- 8 tablespoons of Blackened Fish Seasonings (see above)
- Heat a large, cast iron skillet over high heat for at least 10 minutes (yes, it will get really hot!).
- In a separate pot, heat up the butter until it melts.
- Dip a piece of fish into the melted butter.
- Sprinkle your seasonings onto both sides of the fish.
- Place the piece of fish into the hot skillet.
- Pour a teaspoon of melted butter on the fish in the skillet.
- Cook for about two minutes and then turn it over.
- Place another teaspoon of melted butter onto this side of the fish.
- Cook this side for another two minutes.
- Repeat this process for each fillet.
- Before serving, add another teaspoon of melted butter on top of each fillet.
The only trouble I had is that I was afraid to turn my stove on that high of heat or to use the cast iron griddle on my glass top stove. I almost think using my griddle would be the better option. I think my blackening coating would have stayed on better if I could have used higher heat. The first few pieces turned out really well in terms of the coating staying put, but as the temperature lowered with subsequent additions of fish...the crust didn't seem to develop as well. That's the trouble with new recipes! They rarely turn out perfectly the first time.
I think Cajun Rice would go good with this, don't you think? (Another name for this is Dirty Rice.)
If you like fish...you will love this. It tasted fantastic!! It's so nice to have a style of cooking to add to the cooking rotation. I think Cajun is officially my new favorite style of cooking. Have fun with this and if you try it..let me know how it goes. Have you ever used this method for cooking meat or fish?
The other disciples followed in the boat, towing the net full of fish, for they were not far from shore, about a hundred yards. When they landed, they saw a fire of burning coals there with fish on it, and some bread. Jesus said to them, "Bring some of the fish you have just caught." Simon Peter climbed aboard and dragged the net ashore. It was full of large fish, 153, but even with so many the net was not torn. Jesus said to them, "Come and have breakfast." John 21:8-12