Post by drag4striper on Sept 25, 2016 11:18:26 GMT -5
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.
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?
Post by 31Airborne on Dec 20, 2016 12:32:10 GMT -5
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.