From the Encyclopedia of Cajun and Creole Cuisine by Chef John Folse, CEC, AAC. First Print December 2004. Pages 424-425.
He calls it "Blackened Redfish" I might as well call it "Blackened Whatever Fish I Got". Today was Tilapia.
Original recipe amounts for fish and butter in parentheses. I kept the original amounts for the dry rub with some leftover.
Ingredients:
2, 5-6 ounce Tilapia Fillets (8, 8-10 ounce fillets)
1 stick melted butter. (2 sticks, and keep a little melted on the side if you wish to top the finished product at the table, I didn't)
2 tbsps paprika
1 tbsp granulated garlic
1 tbsp salt (I used Kosher)
1 tsp black pepper (I used the small fine grind Ground Black Pepper)
1 tsp cayenne pepper
1/2 tsp dried thyme (I used leaves, apparently I am out of the powder
)
1/2 tsp oregano
Method:
Best to do this outside on a propane burner cause this stuff SMOKES! I used the Discgrill.
Preheat oven to 250. They blacken so fast they need to cook a bit more in the oven.
Heat your skillet 7-10 minutes. Apparently you can't get it too hot for this. "White Hot" is OK.
Mix salt and dry rub ingredients together.
Dip the fillets in the melted butter.
Coat both sides with the dry rub.
Lay fillets in hot skillet until charred. (1.5 - 2 minutes is all it took.)
Flip and pour a little melted butter on the now charred side.
Remove once other side is charred and place in oven to finish cooking. (I took mine to 145-F internal)
He calls it "Blackened Redfish" I might as well call it "Blackened Whatever Fish I Got". Today was Tilapia.
Original recipe amounts for fish and butter in parentheses. I kept the original amounts for the dry rub with some leftover.
Ingredients:
2, 5-6 ounce Tilapia Fillets (8, 8-10 ounce fillets)
1 stick melted butter. (2 sticks, and keep a little melted on the side if you wish to top the finished product at the table, I didn't)
2 tbsps paprika
1 tbsp granulated garlic
1 tbsp salt (I used Kosher)
1 tsp black pepper (I used the small fine grind Ground Black Pepper)
1 tsp cayenne pepper
1/2 tsp dried thyme (I used leaves, apparently I am out of the powder
)1/2 tsp oregano
Method:
Best to do this outside on a propane burner cause this stuff SMOKES! I used the Discgrill.
Preheat oven to 250. They blacken so fast they need to cook a bit more in the oven.
Heat your skillet 7-10 minutes. Apparently you can't get it too hot for this. "White Hot" is OK.
Mix salt and dry rub ingredients together.
Dip the fillets in the melted butter.
Coat both sides with the dry rub.
Lay fillets in hot skillet until charred. (1.5 - 2 minutes is all it took.)
Flip and pour a little melted butter on the now charred side.
Remove once other side is charred and place in oven to finish cooking. (I took mine to 145-F internal)
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