BLACKENED GULF FISH

We Believe in Home Cooks

BLACKENED GULF FISH

0.0 from 0 votes
Servings

4

Total time

20

minutes

Chef Paul Prudhomme was responsible for putting Cajun cuisine on the map in the 80โ€™s with this dish. And he was essentially responsible for redfish being nearly fished out in the Gulf of Mexico! Folks often ask us about blackening fish โ€“ is it a spice blend or a technique. The answer is: both. This recipe is our version of Prudhommeโ€™s technique using our Blackened Seasoning. We also use high heat resilient Pecan Oil along with butter. Be sure to open the windows and turn on the exhaust fan โ€“ this technique creates smoke but itโ€™s so worth it!
Check out Season 4 of Smidgen, Episode 6, โ€œBlackening: Flavor or Cooking Technique?โ€ where chef and store owner Anne Milneck prepares this recipe and offers insight on how to try this style of cooking for yourself at home.

Ingredients

  • 4 filets gulf fish, we used tilefish

  • Cajun Blackened Seasoning

  • 2 Tbl Unsalted Butter, melted for cooking the fish

  • 2 Tbl Pecan Oil

  • 4 Tbl Unsalted Butter, melted for serving the fish

Instructions

  • Preheat a cast iron skillet over high heat for 10 mins.
  • Season the fish on both sides with Blackening Seasoning.
  • Combine 2 Tbl melted butter with 2 Tbl Pecan Oil. Dredge the fish in the butter-oil mixture, and lay the filets in the skillet.
  • Cook until the fish is browned and the spices are charring a bit – about 2 minutes. Turn and continue cooking until cooked through – about 2 minutes more.
  • Move the fish to serving plates and immediately drizzle with melted butter. We love this dish with our Rustic Smashed Potatoes and green beans. This is also delicious served atop a cold green salad.

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