Cajun Blackened Fish Recipe

ray356

Does anyone have a a good cajun blackened fish recipe and technique.

Thanks in advance for your imput

Car Wash Mike

I use Chef Paul's seasoning. Add a little butter and blacken on a CI skillet. You need a spider to do this.
Or a way to lower the skillet close to the coals.





Mike

Misippi Egger

I use a cast iron skillet in my large egg. I get the dry skillet white hot (on the original grid level) at around 600-650* dome temp.

Pat dry your filets, then dip in EVOO or melted butter. I put some aluminum foil on the counter next to the egg and heavily coat one side on the filet with Paul Prudhomme's Blackened Red Fish seasoning. Keeping dome open at this point, I place the filets on the skillet for a timed 2 minutes (watch out for the smoke!). As soon as you can see, season the "up" side of the filets. After the 2 minutes, flip and cook another 2 minutes, then remove and enjoy!

outrageous

use a hot black skillet or griddle. drag the fish thur butter, then put chef paul's blacken seafood magic on them, put in skillet for couple of mins, then turn and cook for couple of mins. have used olive oil instead of butter, and have used some butter on skillet before putting fish on.

Village Idiot

I've only cooked it once (several years ago) but it was great. Thanks for reminding me about it again. I'm going to do it on the egg.

I used Chef Paul Prudhomme's Blackened Redfish Magic. Instructions are on the bottle, but essentially, you get your cast iron skillet really hot on the Egg, drag your fish in butter then sprinkle the rub on the fish. Cook it until you get a crust, then turn it and cook the other side.

Edit: Darn. When I started typing my post, there were no replies. By the time I posted, there were three. You gotta be fast around here.

Misippi Egger

Mike beat me by a minute and 30 seconds while a partner had distracted me with a question.

Richard Fl

Chef Paul is the man. Hot cast iron pan ghee ( clarified butter) has a nutty flavor and will take a higher heat than regular butter as the solids have been strained out.

http://www.astray.com/recipes/?show=Paul prudhomme's blackened redfish

Angela

I swear I need to ban myself from the forum until I eat dinner, now I'm starving and craving redfish.

Little Steven

hahaha,

I hate the "last night's cook" ones before lunch.

Steve

Grandpas Grub

 
Is there a taste difference between white and black pepper?

GG

Richard Fl

I think it is not as strong. Have some in my rainbow pepper. Many seafood recipes and items with a white sauce call for the white. In the case of blackened fish don't think the color matters.

This might help!

http://www.ochef.com/569.htm

Grandpas Grub

Thanks, that did answer the question.

Some things in recipes are just odd.

Kent

Frank from Houma

Check it out at "The Coop"

http://www.youtube.com/watch?v=rCrj0Mqu66M

Did some with butta and some with EVOO

Use the original - PP Blackened Redfish Magic