Blackened Tilapia & Fresh Corn

Jer_inva wrote:

Bob, any chance of posting your recipe and cooking instructions? Thank you. Jer

Jer_inva,

I really do not have a recipe, but I can talk about my technique. I started by reading Paul Prudhomme's description and then made a couple of changes to make it more Egg friendly.

First, I use Prudhomme's blackening seasoning mix. I would not try to say it is the best, but we like it. I do think that you have to be careful about using just any ol' rub, because the high temps make it unfriendly to sugar and some other spices.

http://labellecuisine.com/archives/fish/Paul Prudhomme's Blackened Redfish.htm

I coat both sides of the fish with the seasoning mix and give it a pretty heavy coat of seasoning, but that depends on your taste. I would say it is completely covered in a single thin layer that sticks to the fish. I pat it down to be sure it is wet and sticks as well as possible.

I do not melt the butter -- I just get it very soft and then spread about 1/16 - 1/18" on one side, over the top of the seasoning. I tried mixing the seasoning in the butter, but it just did not seem to be worth the effort. I used one whole stick of butter to coat three fillets like the one you saw in hte picture. That was a little heavy, but the extra butter does not hurt anything.

I get the egg to around 650 and preheat the CI skillet for about 5 minutes. I put the fish in, butter side down and leave it for abut 2 1/2 minutes on the first side. I turn it and leave it about 1 minute. I cook it with the top down.

I have seen the butter burst into flame when you throw the fish on the grill -- just let it go and close the lid.

I have gone to 700+, but I don't think it improves the flavor and you can definitely over cook it faster.

I use a long cuff, silicon glove to open the grill and turn the fish.