Blackened Fish

Blackened Fish

Definition:

Blackened fish is a culinary technique where fish fillets are coated in a blackened seasoning and seared at high heat, typically in a cast-iron skillet. The seasoning creates a crispy, charred exterior while leaving the interior of the fish moist and flaky.

Origin:

The technique originated in New Orleans, Louisiana, in the 1980s. It is believed to have been created by chef Paul Prudhomme, who was inspired by the Cajun tradition of using dark roux to create a flavorful crust on meats.

Seasoning:

The blackened seasoning typically consists of:

Preparation:

1. Prepare the fish: Remove the skin from the fish fillets and pat them dry.

2. Create the seasoning: Combine all the seasoning ingredients in a bowl.

3. Coat the fish: Dredge the fish fillets in the seasoning, ensuring they are evenly coated.

4. Heat the skillet: Heat a cast-iron skillet over high heat. Add a small amount of oil to prevent sticking.

5. Sear the fish: Place the fish fillets in the skillet and sear for 2-3 minutes per side, or until the exterior is blackened and crispy.

6. Reduce heat: Reduce the heat to medium and continue cooking for an additional 5-7 minutes, or until the fish is cooked through.

Serving:

Blackened fish can be served with a variety of sides, such as:

Variations:

Tips: