fish recommendations for blackening

tjv

I got another hankering for blacken fish but not sure what fish makes for good eats. I plan to swing by the Asian market on the way home tonight. The assortment of seafood is really vast, including some I need a hook and bobber set up to bag.......

thanks, t

Celtic Wolf

Red Fish.. Just ask Frank

AZRP

If you can't get red fish go for some cod filets. The mild flavor of the fish lets the blackened seasonings really stand out. -RP

blackgrass

I've done tilapia a few times and have been happy with the results.

Spring Chicken

That was actually striped bass in one of the demos. Frank said drum and redfish are the same thing, and that catfish do well. Any fish that is dense so it doesn't fall apart should be good.

If you go to the Asian market and buy a whole one be sure to tell them to filet it without the skin. Removing the skin without a very sharp knife and good experience just tears up the fish. At least it did when I tried it.

Very hot pan and either butter or olive oil.

Spring "Flash In The Pan" Chicken
Spring Texas USA

Scotty's Inferno

Blackened mahi mahi=good eats

Celtic Wolf

You have been watching the food network too much!!! :woohoo:

Boilermaker Ben

I second the mahi recommendation...my favorite. I've also done salmon, tilapia, catfish, snapper. All good, just need to alter technique a little for the thicker fillets like salmon and mahi.

JLOCKHART29

Good old American catfish is hard to beat!!

YB

Hey Tom I have cooked blacken catfish many times and it always comes out good.KennyG sent me some of this and I really like it.
Larry

http://shopping.nosoc.com/browseproducts/21-oz-Joe's-Stuff.HTML

DrZaius

Scotty's Inferno wrote:

Blackened mahi mahi=good eats

Yes, the best fish to blacken. Hands down, competition over!

tjv

I've done talipia, assume catfish and other thin filets are similar cook, but how about thicker cuts, same idea only longer or what. With mahi mahi, how is it cooked in comparison to steak, best: rare, medium rare or well done. thanks for all the great ideas...t

tjv

You told me about Joe's last spring. I like it. It's not just hot pepper seasoning.....plus for the price, can't beat the bottle size.....now I just need to find that other dude in east texas!

I'm bringing the turkey fryer set-up to work tomorrow, boss and I are going to try our hand at mahi mahi...t

DHall

How about flounder? Just got about 3lbs worth of fillets yesterday

Boilermaker Ben

I haven't blackened on the egg yet. Don't have a CI pan that fits in my egg yet.

But when I've done this in the house, I blacken the first side like I would a thinner fillet, then flip to the other side and place in the oven to finish. Residual heat in the pan will blacken the second side while the even heat in the oven will cook the fillet through without overcooking the outside.

Mahi cooks about like salmon. You don't really want to overcook it, but it's forgiving...to a point.

Austin Smoker

I do snapper often....I know, red snapper is overfished...which is why I almost always buy vermillion, or some other species. Red is GREAT though.

BTW - blackened scallops are excellent!

Frank from Houma

I apologize for not reading the whole thread but I would say:

Don't blacken salmon, tuna, mackerel, marlin, or any oily fish

IMHO there are too many other good ways to cook salmon or tuna.

Do blacken redfish, drum, speckled trout, striped bass, largemouth bass, tilapia, catfish, cod, mahi mahi, or any other non-oily fish.