This is the traditional way to blacken fish in a heavy cast-iron skillet. The advantage of doing it outdoors on the grill is that you won't fill the kitchen with smoke. This recipe is great for outdoor entertaining and camping.
- 1 1/2 cups/360 mL unsalted butter, melted
- 6 firm fish fillets (about 1/2" to 3/4" thick)
- 3 tablespoons/45 mL cajun blackening spices
- Preheat grill with heavy cast-iron skillet or griddle in the grill. Get it good and hot, 15 to 30 minutes. Reserve 12 tablespoons of melted butter for serving and pour the rest into a shallow dish.
- Dip each fillet into butter and sprinkle Cajun blackening spices on both sides. Place into the skillet and cook for 2 to 3 minutes or until the bottom is almost black but not burned. Carefully flip so fillets do not break. Pour about a teaspoon of butter on the cooked side and continue cooking about 2 to 3 minutes or until fillet is finished (internal temperature of 150 F). Remove fish from pan and place onto a large platter or individual plates.
- Serve immediately with 2 tablespoons of butter for dipping. It's best to cook about 2 fillets at a time. Wipe the skillet clean between each batch of fillets and keep the temperature nice and hot.
|Nutritional Guidelines (per serving)|
|Total Fat||47 g|
|Saturated Fat||29 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||0 g|