From The Heart of New Orleans: How To Make Blackened Fish
Hello friends, you know I love fish, today I’m going to share how to make blackened fish. I have an amazing recipe for blackened fish with a lemon shallot sauce so simple to make. I’m serving it with a little mango salsa you’re gonna love it.
Blackened Fish is a culinary masterpiece created by a great chef from the heart of Louisiana, Chef Paul Prudhomme. He is the one that introduced this unique cooking method to the world. By heavily seasoning fish fillets with a blend of aromatic spices and then searing them in a scorching hot cast-iron skillet, Chef Paul Prudhomme created a dish that captured the essence of Cajun cuisine.
The great thing about this recipe folks is its simplicity. You’ll see, I am going to show you step-by-step how to create a restaurant-quality dish that will impress your family and friends.
So, if you want to learn how to blackened fish, then what are we waiting for? Let’s get cooking!
The Simple Blackened Fish Recipe You've Been Looking For!
For the Sauce:
- 4 tablespoons Butter
- 2 tablespoons Shallots chopped
- 1 cup White Wine (the Chef used a Sauvignon Blanc)
- 1 tablespoon Parsley chopped
- 1 or 2 tablespoons Limoncello Liquor (optional)
- Zest of One Lemon
- 1 tablespoon fresh Lemon Juice
- Salt and Pepper to taste
For the Blackened Seasoning:
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- ½ teaspoon Ground Oregano
- ½ teaspoon Ground Thyme
- ¼ teaspoon Cayenne
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
For the Fish:
- 2 6 ounces portions of Fish (Halibut, Grouper, Cod, Mahi or Salmon)
- 1 tablespoon Clarified Butter
For the Salsa:
- ½ cup Mango diced small
- ¼ cup Red Onion diced small
- ¼ cup frozen White or Yellow Corn
- ¼ small Red Bell Pepper diced small
- 1 tablespoon Parsley freshly chopped
- 1 tablespoon Garlic or Plain Olive Oil
- ¼ teaspoon Fleur del Sel Salt
- ¼ teaspoon Black Pepper freshly ground
- 2 teaspoons Limoncello Liquor (optional)
Preheat Oven to 375F / 190ºC
Prepare the Sauce:
- In a Reduction Pan, add the 2 tablespoons butter, when hot add the shallots and cook for a couple minutes. Add the white wine, salt and pepper and let it reduce at medium high heat for about 7 to 10 minutes.
- Add the parsley, limoncello and lemon zest. Turn the heat off and after 2 to 3 minutes AND ONLY WHEN READY TO SERVE add the remaining 2 tablespoons butter and quickly incorporate it.
- Adjust salt and pepper to taste.
Prepare the Blackened Seasoning:
- Mix all spices until well blended.
Prepare the Fish:
- Cut each piece to serving size and dredge each portion in the blackened seasoning only on one side.
- In a Woll Non-Stick Frying Pan, heat a tablespoon of clarified butter. When hot, add the fish on the blackened side in the pan and cook until it is golden brown to your liking. This could take only a couple minutes.Flip on the other side and transfer into the oven to cook for about 5 minutes depending on the thickness. However never cook fish over 125ºF / 51ºC internal temperature.
Prepare the Salsa:
- Mix all ingredients together (can be made a few hours before you need it)
Frequently Asked Questions About Blackened Fish
1) What type of fish is best for Blackened Fish?
Firm fleshed fish are ideal for the blackening process as they can hold up to the intense heat. There is a wide variety to choose from including Cod, Grouper, Red Snapper, Catfish, Mahi-Mahi, Salmon, Swordfish, and even Tuna. The recipe is very versatile, so you can use any of your favorite fish as long as it’s firm enough to handle the heat.
2) Can Blackened Fish be prepared in advance?
Yes, Blackened Fish can be prepared in advance. You can mix the blackening spices and store them in an airtight container for future use. You can also marinate the fish in the spices and store them in the refrigerator a day ahead. But the actual cooking is best done just before serving to ensure the fish is at its freshest.
3) How to best store leftover Blackened Fish?
Before storing leftover Blackened Fish should be cooled at room temperature before being stored. Once cooled, it should be transferred to an airtight container or wrapped tightly in aluminum foil or plastic wrap, and stored in the refrigerator. It is best to consume the leftovers within 3-4 days.
4) Can you freeze Blackened Fish?
While it’s best to enjoy Blackened Fish fresh, it can be frozen if needed. Once the fish is cooled, place it in airtight containers or heavy-duty freezer bags and freeze. It should be consumed within 1-2 months for the best quality. To reheat, thaw it in the refrigerator and gently warm it in the oven or on the stovetop.
5) What is the best way to reheat Blackened Halibut?
The best way to reheat Blackened Halibut is to place it in a covered oven-safe dish and reheat it in a preheated oven at 275°F for 10-15 minutes. This method will help retain its moisture and prevent it from becoming overly dry.
6) What side dishes pair well with Blackened Fish?
Blackened Fish pairs well with a variety of sides, including but not limited to, coleslaw, corn on the cob, roasted or grilled vegetables, potatoes in any form (mashed, fried, roasted), or a fresh salad with vinaigrette dressing. It also pairs well with rice dishes, particularly those with a Cajun or Creole influence.
7) What beverages pair well with Blackened Fish?
Given the spicy and rich flavors of Blackened Fish, a crisp and fruity white wine like Sauvignon Blanc or Pinot Grigio can complement it nicely. If you prefer beer, a lager or a pale ale would work well too. For non-alcoholic options, consider iced tea or lemonade as their refreshing qualities can balance out the spiciness of the dish.
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