The seasoning is liberally rubbed over fish or chicken and then the fish or chicken is charred on both sides in a heavy iron skillet over medium-high heat. I've included some basic cooking instructions below.
I seasoned the halibut fillets (pictured) with blackened seasoning and then seared the tops in the skillet, and then I finished them in a 400° F oven for about 10 to 12 minutes.
When blackening food, remember to turn off the smoke alarm and have the exhaust fan on high!
- 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
- 1 teaspoon ground cayenne pepper, or to your taste
- 1 teaspoon dried leaf oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.
- Basic Blacked Fish Fillets
- Over low heat, melt about 3 tablespoons of butter in a nonstick skillet (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the seasoning, flip over again and coat the other side with seasoning.
- Now turn up the heat to medium-high and cook the fish on one side until blackened and somewhat crispy. Flip over and cook the other side. Add a little more butter whenever necessary.
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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|