Blackened Fish

People who appreciate a well blackened fish fillet will tell you, it's not about burning the fish. And, it is not about burning fish. Blackening fish is process of heavily coating a fish, whole or fillet, with herbs and seasonings,. Then using a very hot skillet, and toasting the herbs and seasoning while you are steaming the fish to a tender, flaky, juicy and delicious work of art. It may look burnt, but it is not, it is flavor perfection.

Fish is one entree that I love no matter how you prepare it. Fried, broiled, steamed, Char-grilled, skillet sauteed, or microwaved. Fish is one of those dishes that one would have to work hard to mess it up, but it can be done.

My favorite way to enjoy fish is to blacken it, fillets only, not whole. Now, I do like whole fish, but fried or broiled is the best to me. For Fillets, it has to be blackened. There is no better, flavorful way to serve this delicate dish. And once you perfect the process, you will agree, it is the "best you ever ate".

I am not a lazy cook, but I do enjoy most of the current production of "Cajun Seasonings" that you can find on the markets shelf these days. Name brand like Tone's Cajun Spice, Tony Chachere's Creole Seasoning, Chef Paul Perdone's Blackened Red Fish Seasoning, just to name a few. But, which ever you choose, the cook makes the difference with this delightful seafood creation. Like I said, you are not burning fish, you are using all your skills to expertly toast the herbs and seasonings while steaming the fish to tender flakes of absolute heaven. So, let's get started, shall we.

Ingredients

2- Fish Fillets, I recommend 1-12 oz per serving

Your favorite Cajun Seasoning blend. I choose Tone's Cajun Spice.

1/4- stick butter, melted

Easy, peesy!

This dish will smoke up the house in a heartbeat. I recommend you do this outside, in a 12" cast iron skillet on a gas grill on high or open fire. The skillet should be smoking hot, 550-700 degrees is best. Do not use a skillet with a handle that will melt, it would make a big mess very quickly.

First wash your fillets.

Put the butter in a bowl and melt in a microwave for 15 seconds or until melted.

Dredge the fillet through the butter slowly and do not allow to drain,

Shake in seasoning on the "rounded side" of the fillet, not the skinned side, until you cannot see the fish under the seasoning.

Place the seasoned fillet, seasoned side down in the hot skillet. The fish will bounce around until it catches the skillet. Allow the fillet to cook until you see the fish turning whitish gray around the edges for about 1/2".

Turn the fillet

Allow to cook about 4-5 minutes, depending on thickness. Touch the fish to check the firmness. It should be about like the feel of a medium done steak.

Then the fish is ready. The whole cooking process should be not more that 10 minutes total. So, ensure your side dishes are done before you lay the fillet in the skillet for perfect timing. Serve and enjoy!

Side dish ideas:

Potato

Broccoli

Aspharagus

Seafood Au Gratin

Seafood Stuffing

Creamed Spinach