and seared them in a red-hot iron skillet until a black crust formed. Blackened Red Snapper Dinner at Miyako Japanese Restaurant in Houston, TX. Some takeaways for you are to make sure your cast iron skillet is very hot and your fish is well seas. The chef Paul Prudhommes recipe for blackened redfish once became a national craze Mr.
Flip over and cook the other side for 3 minutes.
Once hot add snapper in the pan skin side down for 3 minutes.
You can also make this a reduced fat dish simply by spraying both sides of the fish filets with nonstick cooking spray (instead of using butter) before applying the seasoning. In this video I give you tips on how to blackened fish. Heat a saut pan with oil and let it get hot. When the coals are glowing, use very thick potholders to carefully transfer the hot skillet to the grill. (A normal charcoal fire doesn't get hot enough to "blacken" the fish properly.) Meanwhile, heat your cast-iron skillet as hot as possible on your kitchen stove, at least 10 minutes. Or, you can use a charcoal grill, but you'll need to make the coals hotter by giving them extra air. Technique: If you don't have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It's better to cook it outdoors on a gas grill or a butane burner. Avoid a burned, bitter taste by wiping out the skillet between batches. You don't want to overcook the filet- there's a big difference between blackened and burned. Mix together parsley, paprika, cayenne, salt, garlic powder, thyme, onion salt, oregano and pepper. Be sure not to overseason-the herbs and spices should highlight the taste rather than hide or overpower it. Be sure the skillet is hot enough and absolutely dry. Special note from Chef Paul: Because this method is simple, any variation will make a dramatic difference. Cook, turning frequently until the fish starts to flake, about 4 minutes. Add in two very cold fillets and cook 2 minutes on each side or. heat a large cast-iron frypan over high heat (until a drop of water sizzles in the pan, the pan must be hot). Place the fillets on a platter and chill at least 1-1/2 hours. Sprinkle the top side with ¾ teaspoon of the Magic Seasoning Blend. Dip the fish fillets into the butter mixture coating thoroughly. Cover one side of each fillet with half the spice mixture. Sprinkle one side with ¾ teaspoon of the Magic Blend and place the filet in the heated skillet seasoned side down. Combine onion powder, garlic powder, mustard, thyme, pepper and chili.
Spread a little of the butter or oil on each side of the filets. Pour your dressing into the coleslaw mixture and mix until everything is combined.Heat a large cast-iron skillet over very high heat until it is extremely hot (about 600☏). Add fish dry and cook quickly until spices are blackened and fish is cooked completely. Chop your Pineapple into fine slices and then combine all in a bowlĬombine your wet ingredients and seasonings in a small bowl and whisk until fully incorporated Shred your Cabbage, Broccoli, and Carrots. Let sit for about 10 minutes and then enjoy with your fish! Drain rice, dump into a bowl, and season with salt and pepper to taste. If using brown rice, it may require a few extra minutes of cooking. On a paper plate remove enough of the spice mixture to coat pieces of fish thoroughly. Add rice and 1 teaspoon salt and cook until rice is tender, 20 to 25 minutes. Working in batches so as not to overcrowd the pan, fry the fish, undisturbed, until a dark brown crust forms, around 3 to 4 minutes. Preheat a non-stick skillet over medium heat. Once golden, add your other ingredients and lower the temperature. In a Dutch oven over medium-high heat, bring 4 quarts water to boil. Liberally season both sides of each filet with the spice mix. Prep your dipping sauce by sauteeing the olive oil and garlic in a small pot on medium heat. Let cook for about 6-9 minutes on each side or until golden and cooked all the way through Lay the fish filet on a baking sheet and coat each filet with the seasoning, making sure to spread it out equally and rub it in on both sidesĬoat your grill pan with olive oil, then place the fish on top in the BBQ Let the Snapper defrost, rinse it in water and dry off all of the moisture 1 tsp Black Pepper (less if you don’t like it too spicy)