Tuesday, October 12, 2010
How to Make Blackened Fish or Meat
You can use raw fish fillets such as catfish, red snapper, tilapia, trout, etc. You can also use this blackening recipe for steak, but begin with slightly undercooked steak and use this recipe to finish cooking the meat while blackening. For best results, use a genuine Cajun spice blend, such as Slap Ya Mama from Evangeline Parish, Louisiana, or for a salt-free blend use Louisiana Bayou Blend Seasoning from Mansura, Louisiana.
Heat your cast-iron skillet over a charcoal grill or on high heat for 5 to 10 minutes until it is very hot (you might see some smoke, which is fine). While the skillet is heating, melt some butter and pour into a shallow dish. You'll use the butter for dipping the raw fish or meat before seasoning.
When the skillet is very hot, dip the fish or meat in the melted butter, remove and then generously sprinkle both sides of each fillet or steak with the Cajun seasoning. Carefully place the fish or meat in the hot skillet and cook for 30 seconds to 1 minute on each side -- yes, there will be a LOT of smoke. Use a metal spatula to flip carefully.
Trout or other small/thin fish fillets will thoroughly cook in as little as 2 to 3 minutes. With thicker fillets, remove them from the skillet within 3 minutes even if not yet completely cooked, as residual heat will probably finish cooking them on the serving plate within an additional minute or so. However if thicker fillets still are not fully cooked (easily flaking), you can finish them in a preheated oven at 350F degrees -- but keep your eye on them so as to not overcook! With meat, you can complete the cooking during the blackening process, checking carefully for your desired doneness.