| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Does anyone know the recipe/spices used to "blacken" something like
swordfish? Always love it in a restaurant, haven't got the slightest
of how they do it...
Thanks!
Lynn
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1544.2 | Blackened Fish | DROO::WEYMOUTH | AI SELECT Business Development Mgr | Wed Dec 07 1988 05:10 | 33 |
Take a fish (or other) fillet, about 8 to 10 oz. and 1/2 inch thick.
Heat a large black skillet somewhere where smoke does not matter,
I do it on my gas grill. It should take about 10 minutes of heating
before the pan is just right - the hotter the better.
Melt 2 cups unsalted butter in a saucepan. Dip each fillet in the
butter and sprinkle heavily the blackening seasoning on both sides.
Place the fish on the skillet and top with 1 T. butter and cook
uncovered for 2 to 4 minutes or the underside is charred. Turn and
top with butter. Cook another 2 to 4 minutes.
Serve immediately.
The seasoning I use is a combination of:
Black Pepper
Red Pepper
White Pepper
Paprika
Salt
Onion
Garlic
(in descending order)
You can order some from:
Odom's Secrets of the South, Box 122, Sullivan's Island, SC 29482
or pick some up at any fish market on your next golf outing to Myrtle
Beach.
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| 1544.4 | Louisiana Cajun Magic | BROCK::BUTLER | There's more to it than fate | Wed Dec 07 1988 23:07 | 7 |
If you'd like a seasoning with a bit of a kick when blackening
try Chef Paul Prudhomme's Louisiana Cajun Magic, the Seafood
Magic variety. I purchased mine at Legal Seafood for $2.69
awhile back and have since seen it in a few speciality and
grocery stores.
Mary Jo
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