Blackened Snapper, Sea Scallops \'n Tiger Shrimp

Eggtucky

Was egging a pot of red beans for later in the week yesterday (they're best after sitting in the fridge a day or two) and came across some stuff in the freezer...a red snapper filet, couple of sea scallops and a pound or so of tiger shrimp..decided to blacken them all and throw on a lil asparagus..did the sweet taters in the oven since the small had the pot of beans goin..great dinnah!..





All this with a glass of white wine and then after sat on the porch with a glass of good bourbon and a six dollah cigar...life is good! :woohoo:

tjv

damn - in a good way, very good way,

what's the liquid in the skillet, butter and oil mixture?

t

Smokin Tiger

That is looking good! :woohoo: It is always fun to clean out the freezer and see what kind of ideas you can come up with.

Eggtucky

yeah..i dredged the seafood in melted butter (real butter)..poured on the prudhomme redfish blackening spices pretty heavy..use canola oil in the 600d skillet(mainly cause it doesnt flare up so bad and figured I had enough butter)...2 mins each side and done and the butter/oil mix makes a great lil sauce to pour over when done..I didn't this time but usually do

Eggtucky

Aye! thanks and after 2 weeks of unusually cold weather, ice storms and power outages...couldn't resist the urge to cook with the temps in the mid 60s! :woohoo:

tjv

I gotta try that, thanks, t

YB turned my onto Joe's stuff, like prudhomme's but not as expensive and just as good for blackening fish.

http://shopping.nosoc.com/21ozjoesstuff.aspx

TomM24

When I was a kid I'd fry up trout and bass that I just caught in a load of butter like that. I haven't done that in a long time. Before we got the egg my wife got rid of all of our cast iron since we weren't using it. I guess I just need to get a replacement

Pork Butt Mike

It don't get any better then that my friend.

Eggtucky

Tom..couple of thoughts on the CI..
1. Check family..I found old CI skillets and even a DO that my parents didn't use anymore and didn't want...
2. Cruise a few yard sales..I bought the skillet in these photos at a yard sale for 2 bux!!..was all rusty and old but cleaned up like new...either way..get all the CI you can!..I use it all the time

Eggtucky

You betcha!!..although..I just saw some of those smoked salmon pix below and I'm thinkin that's my next fish cook!! :woohoo:

Eggmoramus

Looks great. What do you use for your blackening rub and how hot is the egg?

BobS

I occasionally get some good stuff when I freezer dive, but not THAT GOOD.

Nice pictures too.

Florida Grillin Girl

Eggtucky, that asparagus looks awesome - what a great idea to put three together with toothpicks.

Also, did you cut the handle off the CI skillet or did it come like that?

Faith
Tampa, FL

Eggtucky

FG, thanks and I cut the handle off of the skillet.. handles on CI of any kind are a rare thing around here...get a good sharp hack saw..they cut CI like butter!

Eggtucky

Rocrow...temp of the egg is as hot as I can get it..was about 600 for this cook but I was low on lump..as for the blackening spices, I use Paul Prudhomme's redfish blackening spices for seafood...

Rolling Egg

Looking mighty fine. I still have yet to cook fish. :(