Make sure you got plently of ventilation before you start cooking as this can generate quite a bit of smoke ... but it sure is worth it."I loved it, a bit too spicy for my kids. So i compramised and just used the marinade without the dry mix on top, for them. They loved it!
Will definatley do again!" - Catlopez
Yield: 6 Ready in 30 minutes
favorite of 503 people 161 people want to try
Verified by stevemur
|2 1/4 teaspoonSalt|
|1 teaspoonOnion powder|
|1 teaspoonGarlic powder|
|3/4 teaspoonWhite pepper|
|3/4 teaspoonBlack pepper|
|1/2 teaspoonDried thyme|
|1/2 teaspoonDried Oregano|
|3/4 poundUnsalted butter; melted|
|6 eachFlounder fillets; 8-10 oz each; see note|
|2 eachLemon; wedged|
Blackened Fish Preparation
1. Mix paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, dried thyme, and dried oregano together. Set aside.
2. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom, approximately 10-15 minutes.
3. Meanwhile, pour 2 tablespoons melted butter in six small ramekins; set aside and keep warm.
4. Dip each fillet in the remaining melted butter so the both sides are well coated. Sprinkle each side generously and evenly with seasoning mix.
5. Place one or two fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown (almost black) but not burned, about 2 minutes. See note.
6. Turn the fish over and baste with 1 teaspoon of melted butter.
7. Cook until fish is done, about 2 minutes more (see note). Repeat with remaining fillets.
8. Serve while hot with ramekin of butter and lemon wedges.
Can use any firm fleshed fish fillets for this recipe. Cooking time will vary according to the fillets thickness and heat of the skillet.
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