Blackened Tuna

I would do it on the BGE so as not to smoke up the kitchen.


Catfish. Blackened, Pork Jesters

Use chef paul's rub, here is the recipe in case you bought the bottle. Make the rub up fresh it will make a lot of difference.


INGREDIENTS:
1 Tbs paprika
2 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
3/4 tsp white pepper
3/4 Tsp. black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves




Preparation:
1 Heat a cast iron skillet to very hot. It does not have to be smoking hot but it can be if you want it to be. When you think it is hot enough drop a T of butter in and see how long it takes to sizzle off. You will know if it is hot enough by the size bubbles produced immediately when it hits the skillet. Dip each filet in clarified butter and coat liberally with the rub. Place in a hot skillet with the skin side down and drizzle butter over the bone side and let it cook for about 1.5 minutes then flip the bone side down for one minute. Going longer than one minute will make the bone side mushy. Flip back over with the skin side down. You will know the fish is done when the ridge running down the middle of the filet starts forming and seperating. This should not take over one more minute. This can also be done in a skillet on the stove top without smoking up the house. It is just a matter of temp and time and using less butter.


Recipe Type
Main Dish, Seafood

Recipe Source
Author: Pork Jesters

Source: BGE Forum, Pork Jesters, 2006/04/20