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Blackened Tilapia

BobS
BobS Posts: 2,485
edited November -0001 in EggHead Forum
I did some blackened tilapia and Susan added some rice, Brussels Sprouts and a salad. Not bad for a quick Monday meal.

07-12-09BlackenedTilapiaPlated.jpg
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Comments

  • Frank from Houma
    Frank from Houma Posts: 5,755
    Not bad? Looks mightyfine!
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  • Beli
    Beli Posts: 10,751
    Bob.......if this is monday......I want to see friday :laugh: .....delicious!!
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  • danny285
    danny285 Posts: 360
    Looks great. How did you do the Tilapia on your BGE.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Bob, that fish looks awesome! I keep meaning to blacken some fish, but haven't yet. If that pic doesn't inspire me to get off my butt and do it, nothing will!

    Well, except for the brussel sprouts. :sick:

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • BobS
    BobS Posts: 2,485
    danny285 wrote:
    Looks great. How did you do the Tilapia on your BGE.

    I preheat a cast iron skillet at about 600.

    I put the seasoning on both sides of the fish and then smear a good layer of butter on one side. I start that side down in the skillet. I turned this at 2 1/2 minutes and let it cook that long on the second side.
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  • Carolina Q
    Carolina Q Posts: 14,831
    no butter on the second side?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Firetruck
    Firetruck Posts: 2,679
    Looks great bob, I love blackened tilapia
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  • BobS
    BobS Posts: 2,485
    Carolina Q wrote:
    no butter on the second side?

    I used almost a half stick of butter on these two fillets and I did not put any on the second side. IMHO, it would all melt off while cooking the first side, so what is the point.

    I prefer smearing the softened butter over the seasoned fillet, vs putting the butter in the skillet, because it is one less thing to do, working around the hot grill. When everything is just right, at 600-700 and with at least 5 minutes of preheat on the CI skillet, the butter will actually flash when you put the fish in.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    I may be remembering this wrong, but I think butter burns at 400*, so putting it in the skillet before the fish might give a burned taste, if not a flash out!

    Slightly different technique, i drag the filets through melted butter (or EVOO when health conscious), then heavily season on side. Onto the hot skillet. When the initial smoke clears enough to see, I then season the 'up' side, flip then serve.

    Blackened tilapia/redfish is a great, fast, easy cook on the egg! It is impressive for guest to see too - LOTS of smoke!
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Last time I made blackened fish, I used clarified butter. Turned out great, with less butter burning. I also apply it to the fish. Melted clarified butter brushed onto the fish, and immediately dusted with the spice seasoning, so when the butter cools it holds the seasoning on.
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  • danny285
    danny285 Posts: 360
    could you not cook it on a cast iron grid at a lower heat.
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  • BobS
    BobS Posts: 2,485
    danny285 wrote:
    could you not cook it on a cast iron grid at a lower heat.

    You can cook at a lower temp but the result is different. There is actually a technique/process called bronzing.

    I think that 450-500 would give a great result.
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  • BobS
    BobS Posts: 2,485
    Misippi Egger wrote:
    I may be remembering this wrong, but I think butter burns at 400*, so putting it in the skillet before the fish might give a burned taste, if not a flash out!quote]

    I really do not understand how/why this works. If I heat butter in a skillet until it browns and then goes black, it is very bitter. Something different must happen when it gets heated so fast.

    The reaction could be so fast that you don't get the elements that are bitter.
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  • Big George's BBQ
    Big George's BBQ Posts: 1,152
    That looks really good
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