Blackened FISH Steaks OR Fillets
- 10m Prep Time
- 10m Cook Time
- 20m Ready In
4 servings The original blackened fish was redfish. The spice mixture and technique were created in New Orleans by chef Paul Prudhomme. Make this dish with any firm-fleshed steaks or fillets, such as swordfish, red snapper, grouper, or catfish. But do not make the dish unless your stove has a functional exhaust fan. And turn off the smoke detectors (don’t forget to turn them back on after cooking!).
Ingredients
- 1 Cajun Blackening Spice (opens in new tab)
- 1 ½ cup Clarified Butter (opens in new tab)
- 1½ to 2 pounds firm-fleshed fish fillets or steaks, patted dry
- Lemon wedges
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Cajun Blackening Spice
- 1 ½ cup Clarified Butter
- 1½ to 2 pounds firm-fleshed fish fillets or steaks, patted dry
- Lemon wedges
Let's Cook
-
Step 1.
Please read about Blackening. Prepare: Cajun Blackening Spice
-
Step 2.
Place a large cast-iron skillet over high heat. Turn on the exhaust fan. Have ready: ½ cup Clarified Butter; 1½ to 2 pounds firm-fleshed fish fillets or steaks, patted dry
-
Step 3.
When the pan is quite hot, after 5 to 8 minutes, brush both sides of the fish with a little of the butter, then lay it in the spice mixture, turning to coat. Place in the pan and drizzle a little butter over each. Cook, turning once, for 3 to 6 minutes, depending on the thickness of the fish, or until the flesh is firm and opaque throughout. Serve with: Lemon wedges