Sarasota's Blackened Fish
September 28, 2013
Categories: Dinner, Main Dish, Fish, Tilapia, Dairy, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Mother's Day, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Stove Top, Gluten-Free, High Protein, No Eggs, Spices, Butter/Margarine, Spicy more
"Redfish, is the original 'Blackened Fish.' But, the method doesn't change. And this seasoning and method can be used with any white fish. I do think, that a delicate fish such as flounder, or similar, is just not the best fish for this. The spices are very bold; and, a delicate fish just doesn't work well. I have used grouper, redfish of course, red or black drum, amberjack, mahi, trout, tilapia, halibut, etc. You can cook this inside or out on the grill; but, make sure you have a good fan if you are planning to cook it inside - it does smoke a bit. Serve with a simple slaw; pan fried, boiled, or roasted potatoes. And, this also makes a fantastic fish sandwich. Top with coleslaw or cheese for a great simple sandwich."
- Serving Size: 1 (216.5 g)
- Calories 531
- Total Fat - 39.6 g
- Saturated Fat - 21.8 g
- Cholesterol - 146.3 mg
- Sodium - 1235.6 mg
- Total Carbohydrate - 2.9 g
- Dietary Fiber - 1.3 g
- Sugars - 0.4 g
- Protein - 40.6 g
- Calcium - 39.1 mg
- Iron - 2.6 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.4 mg
Seasoning ... Add all the seasoning to a small jar, bowl, or even a ziploc bag. Mix to combine. This will stay several months in a pantry, if you decide to make extra. It is delicious.
Fish ... The first thing, is to let the fish come to room temperature. You never want to cook with cold seafood.
The Pan ... It really is important to you a good heavy duty pan for this. Preferably, cast iron. The high sustained heat is what creates the 'blackening' or blackened fish. A heavy duty stainless pan will also work, but I don't recommend a non-stick pan. You won't get the same results And, cast iron is NOT expensive; and a great pan to have in your kitchen. I do this using my cast iron pan right on the grill. This is very quick cooking; so, have the rest of your dinner ready to go.
Butter ... It's all about the butter for this dish. Don't try to skimp.
Butter and Season ... Add the melted butter to a pie plate or flat dish; and melt in the microwave or oven, just until melted. Then, dip you fish into the butter, set on a plate; and, sprinkle the seasoning on both sides. Make sure to season it well on both sides.
Cook ... Add the fish to a screaming HOT pan; this is where a cast iron pan is important. It is already seasoned and makes the perfect pan to cook this in. If you don't use a cast iron pan ... such as a stainless pan; I suggest you spray it with a non-stick spray, or add a teaspoon of olive oil right before you add the fish - so the fish does not stick. As soon as you add the fish to the pan, add a teaspoon of butter on top of the fish. Cook about 2-3 minutes, then flip. Obviously, this will depend on the type of fish. This is based on a average fillet, approximately 1/2" thick. Once you flip the fish, and another spoon of butter over the top. You can add any remaining butter - if you have any, to the pan. The second side will take a bit less time. It's done and yes, it will looked burnt - it isn't! You have no successfully "blackened" fish.
Serve and ENJOY! ... It is absolutely delicious as is; but, tarter, remoulade, and lemon aioli are all good condiments. Mango or peach salsa, cucumber relish, corn and pepper salsa (I have a recipe here on RecipeZazz for it); or, just about anything you like - and try a simple squeeze of fresh lemon or orange. Great served with coleslaw, pan fried potatoes or rice. Also, makes a killer sandwich topped with slaw as well. Stick to a fairly firm whitefish, rather than salmon, etc. A great way to prepare the fish!!
Tips & Variations
No special items needed.