Blackening is a modern cooking style invented by the chef Paul Prudhomme. This technique was an answer to the problem about how to make fish cooked inside taste more like fish grilled outside. This process gives the fish or seafood a distinct charred appearance and a spicy and smoky flavor. This technique is easy and only requires three ingredients and a cast iron skillet; seafood, butter, blackening spice. To make your own blackening spices just follow this simple recipe;
Ingredients:
- 2 teaspoons ground paprika
- 4 teaspoons dried leaf thyme
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 2 teaspoons black pepper (fresh ground peppercorns if you have them)
- 1 teaspoon ground cayenne pepper (you can add more but the heat increases quickly)
- 1 teaspoon dried leaf oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
Directions: Mix and store in a cool dry place.
Now you’re ready to blacken anything. Here goes. The first thing you’ll want to do is get your cast iron skillet good and hot. Now melt about 2-3 tbs of butter per two fish filets or 12 jumbo shrimp. You’ll want the fish to be about ½ of an inch thick or it won’t cook all the way through (we can finish it off in the oven if your fish is larger than this). You’ll want to add about 1 tbs of spice to 3-4 tbs of the melted butter and mix.
When the cast iron is hot dip your fish or seafood into the butter and immediately place on skillet (pat down seafood before placing it in the butter mixture as it will stick better when completely dry).
Flip when you see the nice dark crust form on the underside. This should only take 1-2 minutes depending on your heat. If your fish is not cooked entirely through don’t leave it on the cast iron as it will burn and taste not so pleasant. If needed place fish on a cookie sheet and bake the rest of the way at 350 for a few minutes on each side until done. There you have it; you’re ready to blacken anything!
Just a few tips:
This works best on more delicate fish like redfish or even tilapia (probably the only way to eat tilapia).
This will cause a lot of smoke in the house so be prepared for the fire alarms to sound. A great oven hood is recommended or at least some box fans.
There is a fine line between blackening and burnening (just made that up). Test your heat and blackening skills on a less expensive fish before you potentially burn twenty dollars worth of redfish. Shrimp are much more forgiving. Enjoy.
Single Ingredient Project 