Recipes For Special Occasions!

NEW ORLEANS STYLE BLACKENED FISH FILLETS

Yields: Easily adjustable to suit your requirements
If you've never had a blackened fish fillet, you are in for a real taste treat. I have enjoyed blackened fish fillets both in New

Orleans and at home. Most restaurants outside of N.O's., seem to overcook it.

I have served blackened fish fillets as Happy Hour goodies, appetizer and main course entrees.

The recipe I use is the one internationally immortalized by it's creator, chef Paul Prudhomme.
The recipe is published in his cookbook; Chef Paul Prudhomme's Louisiana Kitchen. My only deviation from his recipe is; I might brine or marinade the fish fillets prior to cooking. The choice is certainly yours.

Blackened fish fillets are easy and fast to prepare. I would not attemp frying them in your kitchen unless you have a commercial exhaust system. If not, you will most likely flood your house with smoke and set-off every smoke alarm you have. So, the best place is outdoors on a gas-fired BBQ grill.

I generally calculate my serving portion size on 8 to 10 ounces of filleted fish per person, as an entree course.
As a Happy Hour goodie or as an appetizer course, I generally cut the fillets into about six pieces; after cooking. One fillet should adequately serve 2 to 3 guests.
I use snapper or grouper fillets about 3/4 inch thick. You may use whatever firm-fleshed, non-oily fish that is easily available to you. Never over 3/4 inch thick, which is the optimum thickness for this recipe.

I generally use Chef Prudhomme's Blackened Redfish Magic seasoning. I have seen it available in many larger super markets; or on-line; from his site.

I really prefer to visit New Orleans to re-fill my Creole/Cajun larder.

A large cast iron skillet (pan of choice), or at least a heavy-bottomed fry pan is required.

The following recipe serves 6 as a main course entree and is easily adjustable to suit your requirements.

INGREDIENTS

For the seasoning mix.

1 Tbs. Sweet paprika.

2 1/2 Tsp. Salt.

1 Tsp. Onion powder.

1 Tsp. Garlic powder.

1 Tsp. Cayenne pepper.

3/4 Tsp. White pepper.

3/4 Tsp. Black pepper.

1/2 Tsp. Dried thyme leaves.

1/2 Tsp. Dried oregano leaves.

For the fish.

6-8 to 10 ounce fish fillets.

No more than 3/4 inch thick.

3/4 Lb. Unsalted butter, melted.

PREPARATION

Final prep fish. Rinse and dry.

Stir to combine all of the seasoning mixture ingredients. I generally just dump them into the work bowl of my food processor and whizzzzzz for a few seconds. Reserve.

Pour 2 Tbs. of melted butter into each of 6 ramekins. Reserve and keep warm.

Heat a large cast iron skillet over very high heat until it is beyond the smoking stage; till white hot. You should see white ash on your skillet bottom. At least 10 minutes. The hotter the better.

Dip each fillet in the reserved melted butter; so that both sides are well coated. Sprinkle both sides of the fillets with the seasoning mix, patting it in by hand.

Very carefully place each fillet into the hot skillet (Do not crowd skillet. Cook in batches if necessary.) and VERY carefully pour 1 Tsp. melted butter on top of each fillet.

Cook, uncovered, over the same high heat until the underside looks charred; about 2 minutes. The time will vary depending upon fillet thickness and the heat of the skillet.

Turn the fillets over and again, very carefully, pour 1 Tsp. of melted butter over the tops. Cook until done. About 2 minutes more. Repeat with remaining fillets.

To serve, place 1 fish fillet and 1 ramekin of butter on each serving plate.