Blackened Fish Filets
Makes 6 servings
If you don't have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner.
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
3 tablespoons Chef Paul Prudhomme's Seafood Magic®
1/2 stick unsalted butter (melted) or oil
6 (8 to 10 ounce) fish filets (firm fleshed fish such as red snapper, catfish, redfish, salmon, or tuna steaks), at room temperature, cut about 1/2 inch thick
how to prepare
Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600°F).
Spread a little of the butter or oil on each side of the filets. Sprinkle one side with ¾ teaspoon of the Magic Seasoning Blend and place the filet in the heated skillet seasoned side down. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend. Cook, turning frequently until the fish starts to flake, about 4 minutes. Repeat with remaining filets. Serve each filet while piping hot.
Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Be sure the skillet is hot enough and absolutely dry. Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide or overpower it. You don't want to overcook the filet - - there's a big difference between blackened and burned. Avoid a burned, bitter taste by wiping out the skillet between batches.