In Cajun cooking, "blackened" is a method of cooking fish, meat, or poultry by searing it over very high heat in a black iron skillet. Chef Paul Prudhomme stated that the dish became a necessity at his New Orleans restaurant, K-Paul's Louisiana Kitchen. He had no grill or salamander, so he relied on the black iron skillet to give food its crusty texture. He first used the term "blackened" to describe a dish of redfish in his cookbook, Chef Paul Prudhomme's Louisiana Kitchen.
This mixture of spices and dried herbs are similar to the seasoning blend Chef Prudhomme used in his blackened redfish recipe.
A basic recipe for blackened redfish is included below the instructions for the blackened seasoning.
- Mix the ingredients well and funnel into a shaker.
- Seal well and store in a cool, dry place.
Basic Blackened Redfish
- The air will get smoky using this method, so turn off the smoke alarm and turn on the exhaust fan.
- Place a large cast iron skillet over high heat until it is very hot, about 8 to 10 minutes.
- Melt about 1 cup of butter; put about 1/3 cup of the butter in a wide, shallow bowl and set the remaining butter aside.
- Dip redfish fillets (about 1/2-inch thickness) in the shallow bowl of melted butter to coat thoroughly and then sprinkle the fillets liberally with the seasoning blend. Season as evenly as possible.
- Arrange the fish fillets in the skillet and drizzle each fillet with about 1 teaspoon of the remaining melted butter. Cook the fillets (uncovered) until charred looking. Turn the fillets and once again drizzle with about 1 teaspoon of butter. Cook for about 2 more minutes. Serve the fish hot with some melted butter on the side for each guest.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|