aside from the classic fish fry, ive found that blackening works great for not just reds, but also black drum, sheephead, and anything else with a bit heavier texture to it. here’s how i get it accomplished:
seasoning rub: equal parts of black pepper, white pepper, cayenne, salt, onion powder, garlic powder, thyme, paprika, and chili powder
rinse off fish fillets and dust with seasoning mix on each side. heat up a cast iron skillet on high heat until it starts to turn a grayish color. definitely turn the stove vent on and open up windows for this one…it will smoke just a little bit (or more ). lightly brush melted butter on one side of the fish and place buttered side on the skillet. after a couple minutes on that side, lightly coat the remaining side while in the skillet and flip. once all the smoke clears and alarms have been shut up…serve and enjoy!
Zatarans blackened seasoning on Mahi is great. I made blackened mahi tacos the other day cilantro, greek yogurt or sour cream mixed with sarracha, fresh lime squeezed on and corn or flour tortias your preference and it was so good, I had to double down and I took another bag out for dinner that night. Grilled or pan seared it was great, probably the best fish I have ever eaten. I like all of Zatarans seafood seasonings and there prepared horseradish is great as well just ad ketchup to your liking. You can blacken anything and it is good, I blacken steak, chicken, fish, pastas but the mahi was the best. It was the first time I cooked mahi I caught and the freshness makes a difference for certain.
I make up my own Blackening season as well,been making it for about 26 years. I actually got it from fellow in Murrells Inlet.The dry is good , but I mix it with Zesty Italian dressing,not to thin more like a batter. Dredge the fillets or steaks in this then onto a white hot grill or Cast iron skillet sear the first side and when you turn it hit it with a splash of Lea Perrins.Oh and you are not even kidding about having a good exhaust fan or doing it outside, it will definitely smoke you out.
I’m so glad to have stumbled onto this forum! THIS is what I’ve been looking for - real blackening spice recipes! This section of the forum is going to be my new “fish cookbook!” Thank you!
We do the same thing, but do it in a cast iron skillet outside on the grill. Good stuff!!
Capt. Larry Teuton
Swamp Worshiper
I second the skillet on the grill. The first time I blackend fish I did it on the stove and you would have thought that the house was on fire with the windows and doors open and smoke billowing out. I laugh about it now.
). lightly brush melted butter on one side of the fish and place buttered side on the skillet. after a couple minutes on that side, lightly coat the remaining side while in the skillet and flip. once all the smoke clears and alarms have been shut up…serve and enjoy!
Thank you!