The blackening technique made famous down in Louisiana involves coating the fish in butter, coating with seasoning, and cooking in a dry, smoking hot (at least 600°F) cast iron skillet for just a couple minutes per side. This technique for blackened fish works best on thinner fillets, and is only recommended outdoors or under a well-ventilated exhaust hood. Good chance of setting off your smoke detector if you do this indoors without a strong exhaust fan.
Blackening will toast the spices and slightly char the meat very quickly in 2-3 minutes per side.
See our recipe for thicker fillets, chicken, etc.Deep Brown Pan Seared Fish
- Firm flesh fish filets about 1/2″ to 3/4″ thick (redfish, mahi mahi, grouper, catfish, tilapia)
- Dizzy Pig Bayou-ish™ blackening seasoning
- Melted butter or ghee