Cooking Fish in Parchment Packets
Chef Meg teaches us how to make fish in parchment packets (poisson en papillote as the French would say). It’s a healthy, easy dinner that’s on the table in under 15 minutes. And even better, there’s almost no cleanup. This recipe uses Flounder or Sole.
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
Fresh From Port A Spicy Baked Flounder
One of the more unique things to do in Port A is to go watch the large ships coming through the port suck the water from the shores (near Charlie's Pasture near the ferry landing). Flounder heaven if you can run out fast enough to pick those yummy flat fish from the shore before the water comes back. If you do get a Flounder here's a spicy recipe to go with your fresh fish.
Seafood and Rice Stew Recipe
I learned to enjoy fish soup in the Bahamas - for breakfast. Never dreamed it would be so yummy. Flounder, shrimp and oysters make this a fun, easy dish that is extremely tasty. Spice it up with some fresh serrano peppers. A squeeze of lime is also yummy.
