24
Oct
At Pearl’s, we love blackened seasoning! Today we are sharing a recipe for blackened fish but the seasoning itself tastes great on everything – shrimp, chicken, steak, pork and even vegetables.
Pictured above: Redfish served over crawfish ettouffee from Pearl’s Oyster Bar
Pearl’s Blackened Seasoning Ingredients:
| 1 | Cup | Paprika | |
| 1/3 | Cup | Salt | |
| 1/3 | Cup | Cayenne Pepper | |
| 8 | tsp. | Thyme | |
| 1/3 | Cup | Onion Powder | |
| 1/3 | Cup | Garlic Powder | |
| 1/4 | Cup | Black Pepper | |
| 1/4 | Cup | White Pepper | |
| 8 | tsp. | Oregano |
Combine all ingredients until well blended and voilà – let the blackening food adventures begin…
Blackened Fish Directions:
- Place a cast iron skillet over medium heat and heat until very hot.
- While cast iron skillet is getting hot, melt butter in a sauté pan. When pan is very hot dredge your fish in the melted butter to coat. (Note: Use a firm textured fish so it does not flake apart while cooking.)
- Then dredge your fish in the blackening seasoning making sure it is well coated.
- Place the fish on the heated skillet and pour a tablespoon of butter over each piece of fish let cook without moving for 2 minutes, then turn over and complete cooking. This will cause lots of smoke, so be sure to ventilate well.
Pro tip: Be sure your pan is smoking hot before blackening your food.
12
Page 1 of 2
