How to Blacken Fish.
Blackening fish is a quick and straightforward cooking process requiring only a few ingredients.
You will need to be outside or have a well-ventilated area due to the heavy amount of smoke it produces.
Things You'll Need:
- Cast Iron Skillet. A
Large Cast-Iron Flat-Bottom Square Skillet
does an excellent job.
- Grill ( Charcoal or Propene. )
- Shallow pan for melting butter and mixing spices and salt.
- Spatula ( Easier to flip fish fillets so they don't fall apart. )
- Tongs ( Placing Fillets into Skillet and dipping them in Spice Mix )
- Large plate or pan when you take fillets out of skillet.
Some Blackening Suggestions.
- Heat a large cast-iron skillet over medium-high heat.
- Heat a large cast-iron skillet over high heat until a drop of water
sizzles in the pan.
A cast-iron skillet is required for blackening fish,other
skillets aren't capable of delivering the intense heat needed for
Set the skillet on a charcoal grill or a propane burner set to medium-high heat. Allow the
skillet to heat for about 10 or 15 minutes.
Do not add any oil to the
skillet. Place fish fillets after preparing in the skillet and cook quickly on
each side to blacken, 1 to 2 minutes per side
- Melt some butter in a shallow pan:
- Melt the butter in a medium-size saucepan. Stir in the lemon
juice, seasoning and the salt. Cook over low heat for 10 minutes. .
- Dip each fish fillet through the melted butter:
- Use a pair of tongs and coat each fillet on both sides with the
melted butter, shaking off any excess. Set the fillets onto a large dish
- Season the fillets with a spice mix:
- Season the fillets to taste by sprinkling them with a Cajun
blackening spice on both sides. Spice mixes like these can be purchased
from the grocery store or made from scratch. Blackening spice mixes
typically contain a mix of thyme, oregano, paprika, garlic, onion,
ground chili peppers, peppercorns, and salt.
You can substitute
another type of all-purpose seasoning mix if desired.
- Set the fish fillets into the cast iron pan:
- Use a pair of tongs to place the fillets into the skillet, being
careful not to crowd the pan. Do not move the fillets once they have
been placed into the skillet.
By allowing them to sear in place, they
will flake away from the pan rather than stick.
If the skillet has been
heated properly, an intense amount of smoke will be generated as the
milk solids in the butter char against the fish.
- Turn the fish fillets after 1 or 2 minutes.
- Once the fillets begin to rise away from the skillet, flip them with a
spatula. The cooked side should have a thick, blackened crust of butter
- Remove the fish from the grill
- Let the fish cook for another 1 or 2 minutes on the other side,
then remove them from the skillet.