Written by adam on Sep 26, 2007
Blackened Fish
Warning: You must do this recipe outside or under a commercial vent hood. There is risk of fire. To get that blackened look and taste, you must fire up the skillet to near rocket-hot. To get the skillet that hot, you have to have the stove high enough that it could cause a flame up when the butter hits the pan. Just be careful.
When I cooked mine, I too the surface temperature of the skillet at 550 degrees.
- 2 thin white fish fillets
- 2 Tsp. black pepper
- 2 Tsp. cayenne pepper
- 1 Tsp. salt
- 1 Tsp. garlic powder
- 1 Tsp. ground thyme
- 1 stick butter
On a grill or other type of stove outdoors, heat an iron skillet to rocket hot. This skillet cannot be hot enough. In a small bowl, mix the spices together. Rub generously on the fish fillets.
Melt 3/4 of the stick of butter in a small glass or ceramic dish. Dip the fillets in the melted butter then take them directly to the hot skillet. As soon as the fish goes down, put 1 TBSP of the remaining butter on each fillet.
Cook for 2 minutes on the first side, then, using a spatula, flip each fillet over and cook another 2 minutes. That should be all it takes to get this done.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my