Blackened fish (and blackened steak) are easy to make if you follow these two simple tips.
- Do it outside on the grill. There's going to lots of smoke and splatter and there's no need to fill your house with the smell of charred bits of food and your kitchen with butter splotches. A big mound of coals pyramided under the pan works just as well as your burners set on high.
- Splurge and buy a really big cast iron skillet. Nothing is better than having plenty of room to work. I have a 15" pan and it allows me to do about 6 Tilapia fillets at the same time. It makes steaks easy, too.
And there you have it! Blackened fish in no time at all with no smoke and no mess.
|Last night's fish were as much boiled in butter as blackened.|
Update: As I was sitting in the Catican this morning, sipping coffee and blogging away like a loon, in the back of my mind a little voice was telling me I'd done this one before. Actually, I've given this advice a bunch of times. Still, I had the photo and a little story of boiling the fish in butter and it didn't seem to hurt to offer the suggestions one more time.