Looking for something new. Usually always bread and fry my fish but want something a little different now and again. So let's hear how you all do the Blackened fish whether it is crappie, catfish, redfish or any fish.

I dont do "blackened" fish, but I have a great grilled fish recipe, I've used for years. I use it for redfish, crappie and catfish. It's on my LouisianaFood website, below. Recipe menu is on the top left.

I prefer tilapia, and I do not have a set recipe, but it is pretty simple(and tasty) if you ask me. I just get an iron skillet pretty darn hot with a little bit of olive oil in the pan. I throw in a little, and I mean little bit of onion for flavor. I than season the oil and fish with zatarans blackening seasoning. and throw fish in the pan. Usually I buy corn tortillas from the local mexican restaurant, or sometimes opt for HEB's. Shred some red cabbage, throw it on the tort, and you are done. A fellow TFFer I know likes to use carp, but eww, I would not do it.

I start like Lugers. I get my skillet nice and hot. I season the fish with blackening seasoning ( you can either make some or buy it premade) and melt some butter.

When the fish is ready to go on the skillet, I brush one side with butter and put that side down. When it's time to turn, I brush the side of fish that's up and flip.

I would suggest doing this outside, because there will be a lot of smoke as th butter burns (that's why it's blackened). I start the skillet in the oven at 500F.

I actually just made this last night, and it came out really good. I wish I would have seen this thread, I would have taken a picture. Good luck. Let us know how you do.

+1.

I use catfish filet because the flesh tends to hold together better. Nothing better than blackend filet laid right on top of a pile of rice and ettoufe!

I do it pretty much the same. I use my propane burner to get it hot and a heavy duty cast iron skillet. Definitely make sure you do it outside! I use olive oil instead of butter and I think it has a better taste. I use the lowest sodium brand blackening seasoning I can find. I usually use larger trout fillets, redfish, catfish and several offshore fish such as snapper, mahi, and cobia. I've also used tilapia before when I have run out of fish in the freezer. Fish tacos are ummmm, or I make a crab and shrimp Pontchartrain sauce (seasoned up cream sauce) to put over it. It's hard to mess it up.

Try this:
Blackening seasoning
5 TB paprika
1 TB ground blk pepper
1 TB groung red pepper
1 TB white pepper
1 TB crushed dried tyme
2 TB garlic powder
1 TB crushed dried oregano
1 tsp chile powder
1 tsp onion powder
1 tsp salt


Coat the fish with the seasoning,dip in melted butter or olive oil and lay in a very hot pan for 30 - 45 seconds each side.put into a 400 degree oven for 5-7 minute or until flakey

Yes this is an outdoor event,unless you like a smokey house.

Just did this one tonight with 3 trout fillets...dip in butter...sprinkle with Blackened Spices (McCormick's) place in seafood griller and put on a hot grill for about 3 minutes a side or until flaky...pretty tastey...family said I can do it again any time I want to...enjoy...

Seasoning:

Chef Don Prudhomme's Blackened Redfish Magic. Available at HEB in spice aisle.

Cast iron skillet placed on an outdoor grill, highest heat for at least 20 minutes.

Add butter to skillet followed quickly by seasoned fillets. Couple min. each side and they're done.

I cover with a butter garlic & wine sauce.

Saute minced garlic in butter, add a dash of cooking white wine and some cream cheese or sour cream or half & half.

Exactly how I do it....sauce is a nice add for sure!

Prudhomme's is the best. It's also great on fried chicken and chicken wings. Add it into the flour.

Prud's...hands down

Couldn't find any Prud's here in Cedar Park HEB. They did have the HEB brand. Gonna give it a try this evening. Something different from fried with some red beans and rice. Thanks for the help all. Give ya a report how it turns out.

Gotta agree with the Zatarain's Blackening Powder above. That stuff is fantastic.

It is a bit salty if you use too much so use it sparingly.

We fillet the white bass we catch on Hubbard and the meat is bright white. Keeping the fish alive until the fillet knife and there is zero fishy taste at all. and remove all of the lateral red vein as well.

Cast iron skillet really hot and dunk that fillet in melted butter before you throw it on so it won't stick. As soon as the edges turn white, flip it.

And I also agree with the corn tortilla recipe. But the pre-bagged shredded cabbage is so easy and make yourself a mayo-based sauce. (mayo+catsup+garlic powder and a squirt of lime juice) I put a lot of black pepper in the sauce as well.

Throw some pico de gallo on there and fresh cilantro and you will have a hit! My wife and kids love fish taco night.

Hollar at me with any questions.

Jackson

Don't put the butter in the pan. Put it on the fish.

Gave it a try a couple weeks ago. Turned out excellent. Giving it another go tonight but this time with some Zatarans blackening.

I like to take the grilled fish recipes.It is delicious one.I like number of fishes for this recipes like catfish,salmon,star fish etc.Also blackened fish recipes have good taste if it is prepared well by following proper procedures.