BLACKENED FISH RECIPE
This Blackened Fish is so simple, yet so delicious! It is easy and quick enough for a busy weeknight, but flavorful enough to impress guests. Filled with protein and big on taste, you can't go wrong with this easy dinner idea.
Provided by Kimber
Categories Dinner
Time 11m
Number Of Ingredients 9
Steps:
- Combine the garlic powder, onion powder, paprika, Italian seasoning, Old Bay, and cayenne pepper (optional) and mix.
- Lay the fish filets flat and sprinkle seasonings on the first side, lightly pat them in, and then sprinkle the remaining seasoning on the back side and pat in. This can sit in the refrigerator for up to an hour seasoned.
- Heat a large cast iron skillet over high heat for 2-3 minutes, then reduce to medium high and add the butter.
- Once the butter is melted and starting to brown, but not smoke, season the fish with salt and pepper to taste, then put it flat in the skillet. Do not crowd the skillet. Cook the fish in batches if necessary.
- Let the fish cook for 2-3 minutes on the first side without moving or checking it, then flip and cook 2-3 minutes on the other side, or until it reaches the desired doneness, or about 145˚F. Cooking time will vary depending on the size and thickness of your fish filets.
- Remove the fish from the skillet (to prevent it from continuing to cook) and serve warm with fresh parsley or lemon juice if desired.
Nutrition Facts : ServingSize 4 oz, Calories 174 kcal, Carbohydrate 2 g, Protein 24 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 57 mg, Sodium 125 mg, Fiber 1 g, Sugar 1 g
PAN FRIED BLACKENED FISH
This was taken from one of my favorite cookbooks, Miserly Meals! It is the only way we eat fish now!! If you like spicy, you will love this.
Provided by hannahsmommma
Categories < 30 Mins
Time 16m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine all spices on a plate.
- melt butter in a skillet.
- coat fish with spices.
- cook fillets in melted butter, about 3 min on each side.
Nutrition Facts : Calories 88.8, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 660, Carbohydrate 2.6, Fiber 1.1, Sugar 0.3, Protein 0.6
PAN FRIED FISH
Steps:
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
- Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
CAJUN BLACKENED FISH {+ VIDEO}
"Blackening" is a classic Cajun cooking technique which involves searing spice coated seafood and meats in a hot skillet so the rub turns black (but not burnt). I think the black crust and white juicy flesh inside looks so stunning! I served this with a simple Corn Butter Rice Salad - refer to the Notes for the recipe. This is adapted from this Blackened Fish Tacos recipe, a guest post here on RecipeTin Eats by Kathleen of Hapa Nom Nom. Watch the video on my YouTube Channel!
Provided by Nagi | RecipeTin Eats
Time 10m
Number Of Ingredients 11
Steps:
- Combine Spice Mix in a shallow dish and mix.
- Coat both sides of the fish fillets with the Spice Mix, shaking off excess.
- Heat oil in a large heavy based skillet over medium high heat.
- Add fish and cook until the rub turns black, then flip and cook the other side until the fish is cooked to your taste. (Note 2)
- Serve immediately. I served mine with a buttery Corn Rice Salad - refer to the Notes for the recipe.
Nutrition Facts : ServingSize 163 g, Calories 199 kcal, Carbohydrate 2.6 g, Protein 28.7 g, Fat 9 g, SaturatedFat 1.7 g, Cholesterol 73 mg, Sodium 493 mg, Fiber 1 g, Sugar 0.6 g
BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
CAJUN BLACKENED CATFISH
This is a recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His family adopted me (friendly) many years ago and we have swapped Cajun and Creole recipes through the years.
Provided by Paul Schultz
Categories Seafood Fish Catfish
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
- Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
Nutrition Facts : Calories 466.3 calories, Carbohydrate 2.2 g, Cholesterol 144.1 mg, Fat 43.2 g, Fiber 0.8 g, Protein 18.2 g, SaturatedFat 23.9 g, Sodium 545.7 mg, Sugar 0.5 g
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
BLACKENED TILAPIA
An array of savory spices coat this easy blackened tilapia that's served on white bread to soak up the delicious juices.
Provided by Six Pack To Go
Categories Tilapia Recipes
Time 18m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes.
- Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over. Do not underestimate the white bread. It gets quite tasty soaking up all the juices.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 21.5 g, Cholesterol 42 mg, Fat 6.8 g, Fiber 4.6 g, Protein 26.8 g, SaturatedFat 1.2 g, Sodium 1687.5 mg, Sugar 2.3 g
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