Blackened ... any fish

[drag4striper]

One of my favorites is blackened fish fillets. Pretty much any fish will do, even shrimp. Blackening on the grill will give more flavor, but it can be done on your stove top as well. First you need a cast-iron
skillet, butter and your favorite blackening seasons. Heck you can make your own season if you like. Heat your skillet up to medium heat. Cover your fillets generously with the seasoning. Put a butter pat in the pan for each fillet and place with the side the skin was on down. Depending on the thickness of your fish usually 4 to 5 minutes per side will do. Add your favorite side items for a great healthy meal.
I use Chef Paul's
Magic Blends Blackened Redfish Season. I think you guys will like it.

This was largemouth bass, but striper, walleye, catfish and crappie are good.

[rdnkjp]

Looks tasty. Never done blackened before. Will have to try it. Sorry if this is a dumb question but if cooking this on the hrill do I need to put the cast iron skillet on the grill? Or just put the fillets directly on the grates?

[drag4striper]

Use the skillet. There is something about cooking on cast-iron that makes food better. IMO

Smoke from the grill gets into the fish for a better taste as well.

[rdnkjp]

Thanks drag4striper. Will give this a try. Hopefully pretty soon

[Deleted]

  Looks good.... can't beat, beets and salad....

[31Airborne]

The skillet sears the seasoning onto the fish, making a nice crust. A little butter cut with some vegetable oil (not a lot) will give you enough to keep it from sticking. You can blacken [anything] by placing it on the grill but you lose a lot of the seasoning.

+1 on Chef Paul's redfish seasoning. C'est bien!

[striperjohn]

Guys you should try cedar fish planks. Wooden fish shaped planks that are indented to hold the juices and spice in. They also make a great striper meal.

[drag4striper]

I 've had salmon on a cedar plank at Red lobster, it is very tasty.
Good idea for preparing striper.

[coheasion]

Make sure the oil in the cast iron pan is good and hot before you put the fish in so that it sears the fish better.

Also if you like a bit more heat try Tony Cacherés cajun seasoning - works well for blackening as well.