Simple, smoking hot black seasoned cast iron frying pan. Dukes mayo and your favorite blackening season. Cover portions with black season and mayo of your choice and sear it for two minutes on each side. Its ready.
Cornmeal and grease comment is cute, Henry!
Question about the order of the blackened seasoning and mayo, though? Do you smear the mayo on the filets first and then sprinkle the blackened seasoning? Probably doesn’t matter, but since I’ve never used mayo while blackening anything I thought I’d ask…
Recipe sounds great, and I cannot wait to try it on some fresh caught mahi filets. We’re gonna wait just a little longer to head offshore, though. Probably first of May when the the limit can be pretty easily caught.
Thanks!
Put your black season on first. Then coat it with Dukes or your preference. Any fish will do. Grouper, bsb, Amberjack is off the chain. I could not tell the difference between grouper an aj, blackened like that.
I’M INTO CORNMEAL AND GREASE NOT CATCH AND RELEASE! Little Henry
quote:
Originally posted by HENRYPut your black season on first. Then coat it with Dukes or your preference. Any fish will do. Grouper, bsb, Amberjack is off the chain. I could not tell the difference between grouper an aj, blackened like that.
I’M INTO CORNMEAL AND GREASE NOT CATCH AND RELEASE! Little Henry
Just look for the worms in the AJ…Dead give away!!
Key West 196;150 Yammie
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I had some fresh blackened yellowfin tuna tacos for lunch. Best meal in a while.
'32 Wellcraft Scarab
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