Thursday, March 17, 2011

NOLA Blackened Fish

We always have blackened catfish, but this time, we chose salmon because you can really blacken any fish you choose. It's all in the seasoning.

  Blackened Fish
4 Servings
4 – 6 oz pieces flounder,or salmon, catfish, etc
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
For the Blackening Spice:
2 tablespoons coarsely ground black pepper
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon ground thyme
1 teaspoon mustard powder
1 teaspoon ground fennel
1 teaspoon dried tarragon
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon cayenne pepper - optional
½ teaspoon allspice
¼ cup grapeseed oil

Wash fish and pat dry with a paper towel.
Combine salt, onion powder and garlic powder, then sprinkle mixture on both sides of fish and set aside (this process can be done the day before).
If fish is too moist, gently pat dry with a paper towel.
Combine the blackening spice and spread it out on a plate.
Press fish in the seasoning, brushing off any excess. 
Heat a heavy pan over high heat; pour in just enough oil to prevent sticking.  Make sure pan and oil are hot before adding fish.  (We're not deep frying, so watch the oil)
Place 2 pieces of fish in the pan. Make sure they are not touching each other. 
Cook for 3 – 5 minutes on the first side (depends on how thick the fish is).
Reduce heat to medium or medium/high, flip fish over with a spatula and/or tongs and cook an addition 2 – 3 minutes on the second side.
Transfer fish to a platter, remove any excess crumbs from pan, and add more oil.  Let pan and oil get hot again before adding another batch of fish.

Note:  Only turn fish once, it should be 50% done before turning it over.  You can tell because the color will change to opaque.  Keep an eye on the heat level.  If it’s smoking and cooking too fast, adjust the heat gradually.

This fish is fabulous with the Herb Roasted Sweet Potatoes/Yams and Sauteed Greens

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