The Best Way to Make Blackened Fish
By: Tommy Thompson
Learn these 5 easy tips to make perfect blackened fish
A classic dish deserves the right technique.
Blackened fish ready to serve, sided by okra and cucumber-red onion salad, it’s a treat.
It was New Orleans chef Paul Prudhomme who first promoted blackened fish (subsequent demand for which almost caused the extinction of red drum) in the early 1980s. Chef Paul’s approach was, in the eyes of health-food proponents, extreme. But in the eyes of the public and the gastronomic press, it was a huge success. After all, his blackened fish had copious amounts of two of the four basic “fisherman’s food groups” – salt, grease and sugar. The fourth component, alcohol, usually finds its way to the table as well.
Prep time: 10 minutes
Cook time: 10 minutes
- 4 (6-ounce) pieces of skinned fish (redfish, grouper, cobia, amberjack, wahoo)
- 1 stick unsalted butter
- 2 tablespoons hot paprika
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon crushed fennel seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
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