Blackened Seasoning Mix for Fish
Blackening is a cooking technique often associated with traditional Cajun cuisine, however, it is in fact a modern invention of Chef Paul Prudhomme.
The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet.
The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices.
While the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets.
Ingredients
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cayenne Pepper
- 3/4 tsp White Pepper
- 3/4 tsp Black Pepper
- 1/2 tsp dried Thyme
- 1/2 tsp dried Oregano
- 1 Tbsp sweet Paprika
- 2 1/2 tsp Salt
- 1 tsp Red Cayenne Pepper (optional)
Instructions
Mix all ingredients well. Generously coat both sides of fish evenly before cooking.
On low heat, melt about 3 tablespoons of butter or margarine in a non stick frying pan (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 blackened seasoning, flip over again and coat the other side with blackened seasoning.
Increase the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Fell free to add a little more butter if you need it.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/14/blackened-seasoning-mix-fish/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Amberjack
Type of meat – Firm texture, white meat with mild flavor. Extra lean fish.
Substitute – Mahi-Mahi, Grouper
How Much to Buy
- Whole fish: 1 pound per serving.
- Cleaned fish: 1/2 pound per serving.
- Fillets or steaks: 1/3 pound per serving.
Nutritional values (4 ounces, raw)
- Calories 120
- Calories From Fat 20
- Total Fat 2 g
- Saturated Fat 0 g
- Cholesterol 50 mg
- Sodium 40 mg
- Total Carbohydrates 0 g
- Protein 24 g
- Omega-3 Fatty Acid 0.26 g
Season – year round, but Greater amberjack harvest from federal offshore waters is prohibited in March, April and May.
Size – Average 20-75 lbs., but can weigh more than 150 pounds. The smaller amberjacks, weighing 15 pounds or less, are considered the best to eat.
Notes of Interest - The flesh has a lateral strip of dark, stronger-tasting meat which must be removed before storage or cooking. Properly handled, it is an excellent fish, especially suitable for grilling. It is in high demand, with several hundred thousand pounds landed each year of greater amberjack.
