Prep: 5 min., Cook: 36 min. Chef Paul Prudhomme created this dish in the 1980s. This makes a lot of spicy smoke, so it's best to cook it outside over a burner or on a stove with a strong exhaust fan.
Ingredients
object2=" ?>6 (6- to 8-ounce) redfish, grouper, or catfish fillets (about 1/2 inch thick) object2=" ?>1 cup unsalted butter, melted object2=" ?>2 tablespoons blackened fish seasoning object2=" ?> Lemon wedges
PreparationDip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper.
Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.
Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.
Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Seasoning Blends Blackened Redfish Magic for seasoning.
Yield
Makes 6 servings
Monday, April 14, 2008
Blackened Seasoning For Fish Or Chicken Recipe
Ingredients
2 tsp. paprika
4 tsp. dried thyme
2 tsp. onion powder
2 tsp. garlic powder
1 tbs. sugar 2tsp. salt
2 tsp. fresh ground pepper
1 tsp.cayenne pepper or to taste
1 tsp. oregano
3/4 tsp. cumin powder
1/2 tsp. ground nutmegDirections
rub thyme and oregano between palms to grind up to a near powder
place all ingerdients in a jar,with a tight fitting lid,and store in a dark place.shake jar very well before using
TO USE;melt about 3 Tbs. butter,in a non stick skillet,as soon as butter place meat in skillet and turn over to coat both sides.then generously coat both sides with seasoning.turn heat up to medium-high,and cook on one side until blackend and somewhat crispy.flip over and cook the same way.add a little more butter if necessary
2 tsp. paprika
4 tsp. dried thyme
2 tsp. onion powder
2 tsp. garlic powder
1 tbs. sugar 2tsp. salt
2 tsp. fresh ground pepper
1 tsp.cayenne pepper or to taste
1 tsp. oregano
3/4 tsp. cumin powder
1/2 tsp. ground nutmegDirections
rub thyme and oregano between palms to grind up to a near powder
place all ingerdients in a jar,with a tight fitting lid,and store in a dark place.shake jar very well before using
TO USE;melt about 3 Tbs. butter,in a non stick skillet,as soon as butter place meat in skillet and turn over to coat both sides.then generously coat both sides with seasoning.turn heat up to medium-high,and cook on one side until blackend and somewhat crispy.flip over and cook the same way.add a little more butter if necessary
Blackened Tuna Recipe
Ingredients
1 1/2 pounds of fresh tuna steaks, about 1 in. thick
2 tbsp of Cajun seasoning
2 tbsp butter
2 tbsp olive oilDirections
First, coat the tuna, generously, with Cajun seasoning. Heat the butter and olive oil in a large sized skillet over a high heat. Then, when the oil is almost smoking, add the steaks to the pan. Cook them on, each side, for about 3-4 minutes (until blackened) Remove from heat when they've reached your desired doneness.
1 1/2 pounds of fresh tuna steaks, about 1 in. thick
2 tbsp of Cajun seasoning
2 tbsp butter
2 tbsp olive oilDirections
First, coat the tuna, generously, with Cajun seasoning. Heat the butter and olive oil in a large sized skillet over a high heat. Then, when the oil is almost smoking, add the steaks to the pan. Cook them on, each side, for about 3-4 minutes (until blackened) Remove from heat when they've reached your desired doneness.
Blackened Seasoning For Fish Or Chicken Recipe
Ingredients
2 tsp. paprika
4 tsp. dried thyme
2 tsp. onion powder
2 tsp. garlic powder
1 tbs. sugar 2tsp. salt
2 tsp. fresh ground pepper
1 tsp.cayenne pepper or to taste
1 tsp. oregano
3/4 tsp. cumin powder
1/2 tsp. ground nutmeg
Directions
rub thyme and oregano between palms to grind up to a near powder
place all ingerdients in a jar,with a tight fitting lid,and store in a dark place.shake jar very well before using
TO USE;melt about 3 Tbs. butter,in a non stick skillet,as soon as butter place meat in skillet and turn over to coat both sides.then generously coat both sides with seasoning.turn heat up to medium-high,and cook on one side until blackend and somewhat crispy.flip over and cook the same way.add a little more butter if necessary
2 tsp. paprika
4 tsp. dried thyme
2 tsp. onion powder
2 tsp. garlic powder
1 tbs. sugar 2tsp. salt
2 tsp. fresh ground pepper
1 tsp.cayenne pepper or to taste
1 tsp. oregano
3/4 tsp. cumin powder
1/2 tsp. ground nutmeg
Directions
rub thyme and oregano between palms to grind up to a near powder
place all ingerdients in a jar,with a tight fitting lid,and store in a dark place.shake jar very well before using
TO USE;melt about 3 Tbs. butter,in a non stick skillet,as soon as butter place meat in skillet and turn over to coat both sides.then generously coat both sides with seasoning.turn heat up to medium-high,and cook on one side until blackend and somewhat crispy.flip over and cook the same way.add a little more butter if necessary
This is the traditional way to blacken fish in a heavy cast-iron skillet. The advantage of doing it outdoors on the grill is that you won't fill the kitchen with smoke.
INGREDIENTS:
1 1/2 cups unsalted butter, melted
6 firm fish fillets (about 1/2" to 3/4" thick)
3 tablespoons Cajun Blackening Spices
PREPARATION:
Preheat grill with heavy cast-iron skillet or griddle in the grill. Get it good and hot. Reserve 12 tablespoons of melted butter for serving and pour the rest into a shallow dish. Dip each fillet into butter and sprinkle cajun blackening spices on both sides.
zSB(3,3)
Place in skillet. Cook about 2 minutes or until the bottom is almost black but not burned. Flip over. Pour about a teaspoon of butter on the cooked side and continue cooking about 2 minutes or until fillet is finished. Serve immediately with 2 tablespoons of butter for dipping. It's best to cook about 2 fillets at a time. Wipe clean the skillet between each batch of fillets and keep the temperature hot.
INGREDIENTS:
1 1/2 cups unsalted butter, melted
6 firm fish fillets (about 1/2" to 3/4" thick)
3 tablespoons Cajun Blackening Spices
PREPARATION:
Preheat grill with heavy cast-iron skillet or griddle in the grill. Get it good and hot. Reserve 12 tablespoons of melted butter for serving and pour the rest into a shallow dish. Dip each fillet into butter and sprinkle cajun blackening spices on both sides.
zSB(3,3)
Place in skillet. Cook about 2 minutes or until the bottom is almost black but not burned. Flip over. Pour about a teaspoon of butter on the cooked side and continue cooking about 2 minutes or until fillet is finished. Serve immediately with 2 tablespoons of butter for dipping. It's best to cook about 2 fillets at a time. Wipe clean the skillet between each batch of fillets and keep the temperature hot.
BLACKENED FISH FILLETS
BLACKENED FISH FILLETS
Fish filletsCajun seasoning, 1 oz. per filletMelted butterLemon juice
Butter and season one side of the fillets. Place seasoned side down in very hot pan and baste top side with butter and lemon juice while cooking. When fish is cooked through, remove from pan and serve blackened side up.
Fish filletsCajun seasoning, 1 oz. per filletMelted butterLemon juice
Butter and season one side of the fillets. Place seasoned side down in very hot pan and baste top side with butter and lemon juice while cooking. When fish is cooked through, remove from pan and serve blackened side up.
BLACKENED FISH
BLACKENED FISH
1 1/2 lb. firm-fleshed fish fillets1/4 c. flour3 tbsp. butter3 tbsp. cooking oil1 tbsp. blackened fish seasoning or Creole seasoning
Dust the fillets with flour. Heat the butter and oil in a large, heavy frying pan over medium-high heat. Add the flour-covered fillets and cook 3 minutes on one side, turn, and sprinkle seasonings evenly over the browned side. Cook another 3 minutes and turn, sprinkling this side with seasonings. Turn the heat to high and sear each side for about 2 minutes. Serve immediately.
1 1/2 lb. firm-fleshed fish fillets1/4 c. flour3 tbsp. butter3 tbsp. cooking oil1 tbsp. blackened fish seasoning or Creole seasoning
Dust the fillets with flour. Heat the butter and oil in a large, heavy frying pan over medium-high heat. Add the flour-covered fillets and cook 3 minutes on one side, turn, and sprinkle seasonings evenly over the browned side. Cook another 3 minutes and turn, sprinkling this side with seasonings. Turn the heat to high and sear each side for about 2 minutes. Serve immediately.
Cajun Blackened Fish Recipe
.Cajun Blackened Fish Recipe
Love fish, but hate cooking it indoors? Cook traditional Cajun Blackened Redfish outdoors in a cast iron skillet or grill plate atop a gas grill. Better yet, pull out the propane burner from your turkey deep fryer and use that for your heat source. This recipe, inspired by Paul Prudhomme’s classic Blackened Redfish recipe, is not hard to make if you read all of the instructions carefully and have everything ready before you begin cooking. Serves 61/2 pound plus 4 tablespoons unsalted butter (2-1/2 sticks)6 fish fillets, 6 – 8 oz. each and cut 1/2 inch thick7 tablespoons Blackened Fish Seasoning Blend(see link to recipe below) or use Chef Paul’s Blackened Redfish MagicBring the fish up to room temperature before cooking. Prepare the seasoning blend. Melt the butter in a skillet. Keep warm and melted. Place serving platter or plates in a 250°F oven. Put 6 tablespoons of the melted butter in an oven proof dish or bowl and put in the oven with the serving platter to drizzle over the fish just before serving.Heat a large cast iron skillet over very high heat until it is very hot – and almost forming ash in the skillet bottom, about 6 - 9 minutes. Dip the first piece of fish in the skillet of warm, melted butter, coating both sides. Set the fish down on a clean service (plastic wrap, plate). Sprinkle evenly with seasoning mix on both sides. Immediately place fish in the hot skillet. Pour 1 teaspoon butter on top of the fish. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and pour about 1 teaspoon of butter on top. Cook about 2 more minutes, or until done. The fish should be white and flaky inside. Transfer the cooked piece of fish to the platter in the oven. Wipe the skillet with a clean cotton cloth (old dish towel works great) taking care as the skillet will be very hot!If the skillet becomes too crusty or hard to wipe out, scrape the skillet with a spatula and then turn it over on top of the flame to burn out the crusty bits. Wipe the skillet out with a cloth. Again, be careful when handling the skillet as it is very hot. Return skillet to heat source and repeat the process for each fillet. Prepare and cook one fillet at a time. Wipe down and dry the surface you put the fish on for seasoning (or use clean plastic wrap).To plate, place a fillet, crustier side up on a warm plate and drizzle with melted butter. To serve on a platter, arrange the fillets in a single layer (crust will become soggy if you stack the fish fillets). Serve immediately, with melted butter (for drizzling) in a dish on the side. Cook’s Notes:Any firm fleshed fish will work well in this recipe. The original recipe called for Redfish, but red snapper, salmon or tuna steaks, tilefish, etc. as long as the fillets or steaks are cut 1/2 inch thick.Always remember that the skillet is very hot so use protective mitts or heatproof chef’s gloves. When you pour the melted butter on the cooking fish, the butter could flame up so be careful. Only cook 1 piece of fish at a time and for best results, season each piece right before popping it into the skillet.
Love fish, but hate cooking it indoors? Cook traditional Cajun Blackened Redfish outdoors in a cast iron skillet or grill plate atop a gas grill. Better yet, pull out the propane burner from your turkey deep fryer and use that for your heat source. This recipe, inspired by Paul Prudhomme’s classic Blackened Redfish recipe, is not hard to make if you read all of the instructions carefully and have everything ready before you begin cooking. Serves 61/2 pound plus 4 tablespoons unsalted butter (2-1/2 sticks)6 fish fillets, 6 – 8 oz. each and cut 1/2 inch thick7 tablespoons Blackened Fish Seasoning Blend(see link to recipe below) or use Chef Paul’s Blackened Redfish MagicBring the fish up to room temperature before cooking. Prepare the seasoning blend. Melt the butter in a skillet. Keep warm and melted. Place serving platter or plates in a 250°F oven. Put 6 tablespoons of the melted butter in an oven proof dish or bowl and put in the oven with the serving platter to drizzle over the fish just before serving.Heat a large cast iron skillet over very high heat until it is very hot – and almost forming ash in the skillet bottom, about 6 - 9 minutes. Dip the first piece of fish in the skillet of warm, melted butter, coating both sides. Set the fish down on a clean service (plastic wrap, plate). Sprinkle evenly with seasoning mix on both sides. Immediately place fish in the hot skillet. Pour 1 teaspoon butter on top of the fish. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and pour about 1 teaspoon of butter on top. Cook about 2 more minutes, or until done. The fish should be white and flaky inside. Transfer the cooked piece of fish to the platter in the oven. Wipe the skillet with a clean cotton cloth (old dish towel works great) taking care as the skillet will be very hot!If the skillet becomes too crusty or hard to wipe out, scrape the skillet with a spatula and then turn it over on top of the flame to burn out the crusty bits. Wipe the skillet out with a cloth. Again, be careful when handling the skillet as it is very hot. Return skillet to heat source and repeat the process for each fillet. Prepare and cook one fillet at a time. Wipe down and dry the surface you put the fish on for seasoning (or use clean plastic wrap).To plate, place a fillet, crustier side up on a warm plate and drizzle with melted butter. To serve on a platter, arrange the fillets in a single layer (crust will become soggy if you stack the fish fillets). Serve immediately, with melted butter (for drizzling) in a dish on the side. Cook’s Notes:Any firm fleshed fish will work well in this recipe. The original recipe called for Redfish, but red snapper, salmon or tuna steaks, tilefish, etc. as long as the fillets or steaks are cut 1/2 inch thick.Always remember that the skillet is very hot so use protective mitts or heatproof chef’s gloves. When you pour the melted butter on the cooking fish, the butter could flame up so be careful. Only cook 1 piece of fish at a time and for best results, season each piece right before popping it into the skillet.
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