Blackened Fish (Salmon, Halibut, Ling Cod)Don Chase
I love Cajun flavors especially with fresh fish. If you don’t have a good quality blackened seasoning available, you can use this recipe and make your own. The trick to good blackened fish is a good non-stick skillet, heat, fresh fish, and a hearty appetite.
- prep time:
- 15 min
- total time:
- 30 min
- 3 T ground paprika (use good quality Hungarian Paprika)
- 1 t dried thyme leaf (crushed fine)
- 1 t dried oregano (crushed fine)
- 2 t onion powder
- 2 t garlic powder
- 2 T salt
- 2 t ground black pepper
- 2 t white pepper
- 1 t ground cayenne pepper, or to your taste
- 2 T olive oil
- 2 T butter
- 2 5" long fresh fish filets – either halibut or salmon.
Mix seasonings together. It helps to have a mortar and pestle. If you don’t have a mortar and pestle, you can put the dried leaf seasoning (oregano and thyme) in the palm of your hand and rub your hands briskly together, letting the fine mix drop from the bottom of your hands into a bowl or plate. Store your seasoning in a cool, dry, dark place. Sunlight and moisture will ruin it.
Heat a heavy skillet with equal portions of butter and olive oil, heat skillet to just warm – butter should be melted. Add fish filet and coat with butter/oil mix on both sides. Remove fish from pan and liberally sprinkle blackened seasoning to both sides of fish. Increase heat, pan should be hot, just barely smoking. Add coated fish filet to hot pan and cook for about 2-3 minutes per side. Each side should be crispy and dark, almost burnt. Remove fish and serve. If fish filets are thick, you can reduce the heat and replace the fish in the pan, cover and cook about 2-3 minutes more. Do not overcook fish! Fish should just be opaque and barely fall apart. If it flakes too easily it is overcooked.
Serve with rice pilaf and a fresh green salad. You will enjoy the delicate flavor of the fish, contrasted with the spiciness of the seasoning. Photo note: Nice catch of salmon - Coho & King and a ling cod caught off of Safety Cove, BC.
Source: Don Chase