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Tuesday, July 6, 2010

Blackened Fish

Blackened Fish, especially redfish is a popular Cajun dish. It's done outside on a cast iron skillet.

Heat a cast iron skillet on your outdoor burner, on high heat until it's very hot.

If you can't get blackened seasoning, make your own: paprika, salt, onion powder, garlic powder, cayenne pepper, black pepper, oregano, thyme.

Coat the fish in melted butter, then season both sides. Place in the hot skillet, pour a tsp of melted butter on top. Cook until the underside forms a crust, flip, pour another tsp of melted butter.

It's best to work with a clean skillet for each batch, so each time, turn off the heat, clean when it's safe to do so, and repeat the process for the next batch.

Also, you shouldn't butter and season ahead of time, but immediately before cooking.

Bronzing fish is the same method, except it's done at lower heat. Blackening has to be done outdoors on cast iron; Bronzing can be done indoors.

I was going to blacken some fish today, but it was raining, so I bronzed it indoors. Very easy!

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