Applying the blackening technique to fish isn't hard - it just requires a few adjustments. Follow these easy steps to blacken any firm-fleshed fish (catfish, trout, tilapia, red snapper, salmon, shark, etc)
Course Main Course
Cuisine Cajun
Keyword Culinary 3, Fish, Seafood
Servings 1
Ingredients
¾cupunsalted buttermelted
64 ounce fillets
¼cupunsalted buttermelted
Blackening Spice blendas needed
Instructions
Heat a heavy saute 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 blackening spice blend. Gently pat spices 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.
Notes
At my house, we make this outside. The charring of the fish creates a TON of smoke and makes the whole house smell unpleasantly of fish for at least a day. If possible... take it outside. If not, open some windows, turn on a fan or two, and get ready for the fire alarm to potentially start ringing. It's about to get smoky up in here.