How to Blacken fish, chicken, vegetables, steaks, meat

How to Blacken Fish with
Dave's Blackening Spice!

Blackening is now a world-famous technique, developed in Louisiana, to create a great, spicy way to prepare fish. In fact, "blackened redfish" became so popular at one point, that the redfish populations in the Gulf were almost decimated.

You can substitute any fish. I've prepared freshwater species such as Walleye, Great Lake Salmon, Lake Trout, Catfish, Panfish, and too many saltwater species to list. I've yet to find a fish that wasn't excellent cooked this way. Blackening doesn't just work with fish, you can do it to chicken breast, steaks, and vegetables.

Here is a list of basic tips for blackening.

Fillets must be thin ( 1 inch or less) But if they're not, you can still do it, you'll just have to finish your fish off in the oven for a few minutes.

You must use a solid cast-iron skillet as any other dish might create a hazard or be ruined by leaving it on such high heat with nothing in it.

Should probably be done outside . If you are doing it right clouds of smoke and even flare-ups are possible.

Step one Brush or Dip the fish pieces on both* sides in melted *butter. Thinner fillets, 1/4 inch thick or less, such as the haddock filets shown, can be cooked through from one side. Then it is necessary to only butter and season one side. ** Fat free spray on butters or olive oil may be used instead.
Step two Sprinkle both sides of thicker filets with Dave's Blackening Spice or one side for fillets 1/4 inch or thinner. The more you add the spicier the final product will be. One teaspoon per 8 oz fillet should be about right.
Step two Drizzle butter onto seasoned fish.
Step three Heat a black iron skillet over high heat about 5 to 10 minutes or longer. The skillet cannot get too hot. Place fish seasoned side down into the skillet. Cook over high heat about 2 - 3 minutes. For thicker filets pour another teaspoon of butter over each piece and turn the fish. Cook about 2 -3 minutes more. IMPORTANT NOTE: If done properly this will produce a lot of smoke. Attempt this procedure only in a well ventilated place, (outside is best) taking special care with intensely heated pans.
Step four Continue until all the fillets are cooked.
Step five (the best step!) Pour yourself a glass of wine or ice cold beer and enjoy. Delicious!!!