Blackened Fish Fillets
Blackened Fish Fillets is the most basic of blackening as a cooking method, and this recipe is about as simple as you can get. This recipe can be adapted to blackening any meat or protein. Blackening has many variations, but the concept is to coat your fish, meat, or even vegetables in melted butter first (or oil), then season on both sides before placing in the hot pan to cook. By carefully flipping frequently during cooking, the fish or meat develops a crust, but doesn’t burn. A cast iron skillet works the best since you can get it hotter than a non-cast iron skillet. You can use a non-cast iron skillet, and cook over medium-high heat. The blackened crust might not be the same, but will still be acceptable. Be careful either way since the butter or oil can smoke and set off your smoke alarms. Cooking outside if you can, solves that problem.
Our Blackening Seasoning provide the spices, herbs and flavor to give this or any blackened recipe the authentic flavor you need.
In Louisiana where blackening started, you will find your entrée served with Red Beans & Rice. We like to serve ours with a wild rice or a rice pilaf side with a seasonable vegetable. The result is always delicious and sure to please your dinner guests.
Makes 4 servings
Ingredients:
2-3 Tablespoons Sheffield’s Blackening Seasoning
½ stick unsalted butter, melted
4 fish cod fillets about 6-8 ounces each. We like cod, but you can use any firmer fish like tilapia, halibut, snapper, redfish, catfish or salmon. Fillets about ½” thick work the best. Bring to room temperature before cooking.
Directions:
Heat a large cast-iron skillet over medium-high heat until it is very hot. You can also use a non-stick skillet on medium-high heat. Be careful since blackening can cause smoking, so make sure you have proper ventilation, or cook on an outdoor grill. You can cook at a lower temperature but your crusting may not be as pronounced.
Pat the fillets with a paper towel to remove excess moisture. Brush both sides of each fillet with the melted butter. Evenly sprinkle the Blackening Seasoning on both sides of the fish.
Carefully place the fillets in the hot skillet. Cook about 4 to 5 minutes. Flip frequently to allow the crust to develop but not burn or overcook. Watch close so the fillets are cooked thoroughly, opaque and start to flake. The thickness of the fillets will determine how fast they cook, so watch closely. Serve immediately when done. If you are going to cook additional fillets, wipe the pan to remove any of the burnt spices.
We like to serve our Blackened Fish Fillets with wild rice or rice pilaf side dish along a favorite steamed or sautéed vegetable. If you want to be a little more authentic and serve what you find around Louisiana, serve with Red Beans and Rice.
Serve with a rice pilaf, sautéed vegetables, or Red Beans and Rice if you want to keep your meal more authentic to the original blackened recipes.
Blackened Fish is delicious as it comes out of the skillet. In Louisiana, you will also have Remoulade, a traditional Louisiana sauce used on seafood is Remoulade, served on the side in many restaurants. Remoulade is a Creole-style tartar sauce, and our Creole Remoulade is as good as it gets. For the recipe, please click HERE.