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 pan for just a couple minutes per side. This technique works best on thinner filets, 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 and slightly char the spices the meat very quickly in 2-3 minutes per side. NOTE: For thicker fillets, chicken, etc., please see our Deep Brown Pan Seared Fish recipe.
This simple, yet amazing, technique is comfort food at its best.
INGREDIENTS
Firm flesh fish filets about 1/2″ to 3/4″ thick (redfish, mahi mahi, grouper, catfish, tilapia)
Dizzy Pig Bayou-ish™
Melted butter
INSTRUCTIONS
- Heat pan on well ventilated stove, hot grill, turkey fryer, or over the coals of a hot campfire. A cast iron pan is best. Everyone should own at least one. If cast iron is not available, a heavy bottomed pan made for high heat can be used.
- If necessary, cut filets into manageable pieces so they can be easily flipped with a spatula.
- Dredge fish through melted butter, or brush onto fish.
- Apply a moderate to generous coating of Bayou-ish. You can be surprisingly generous, as the intense heat will mellow the spices as they brown.
- When pan is smoking hot, lay seasoned fish in pan. Some folks will spoon more butter over the fish at this point.
- Smoke will pour off, and butter may catch on fire so be ready!
- Cook 2-3 minutes on the first side. Surface should be rich dark brown and black in places.
- Carefully flip, and cook for slightly less time on the second side (it will brown more quickly once hot).
- Remove and rest for a couple minutes, then eat immediately.
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When pan is hot, lay seasoned fish in pan.
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Blackened fish complete!
