URGENT - How does one Blacken Fish??? - I have Cuban Talipia

[xultar]

Black Beans, Saffron Rice, and Sour Cream.

Ya'll want some. You better come forth-with with blacken fish instructions. I have the dry seasioning already.

[loudestchick]

1. Sorry, I always cook my tilapia with italian seasoning and fresh asiago.

It is divine...side of pasta and a ceasar salad, YUM!

[xultar]

7. That's next. I'm using a Jerk Seasoning for a Cuban/Jamacian Island

flavor thing. I also have Matzatlan rum...

Giddy Up poppie!!!!!

[loudestchick]

9. Well, can I have a shot of the rum, please?

I have my chilled shot glass ready.:toast:

[lib_1138]

2. Very very hot iron skillet

Rub fish very vigourously with combo of ground cajun spices (as ot as you can take it)!!

Use PAM, then slap it on there!!! Watch carefully, turn only once.


Mmmm MMM!!!

[Beer Snob-50]

5. Pam is healthy

but use butter for a better taste!!!

[xultar]

6. There ya go. I do have butter flavored PAM.

[Beer Snob-50]

8. that will do!

[RagingInMiami]

10. I would mix garlic with butter and squeeze in some lemon

[xultar]

12. I'm gonna try that too! n/t

[Az]

3. Crayola always works for me

Tough why would you want to color a fish black?

[xultar]

4. I don't want him to think I'm a racist when I throw his ass on the ole hot

pan.

[Chef]

11. Blackened fish

Using a cast iron skillet. I used to do it inside on the stove, but to do it justice, and save the smoke alarm, I do it outside on a gas burner. This gets the skillet hot enough and doesn't smoke up the house. If you have to do it inside, open the windows and turn on your stove hood vent to full blast (hopefully, it vents outside). Put the skillet on the burner, as hot as it will go. When it is hot enough to show some wihtish ash in the bottom, toss in a half a stick of unsalted butter which will melt very quickly, followed quickly and carefully by the seasoned fish. Depending on the thickness of the fish, you shouldn't have to leave it there any more than 2-3 minutes. Using a steel spatula, slide under the fish. It should be crusted and easy to turn over. If there is any resistance, it's not ready to turn. When loose, carefully turn the fish over and sear the other side. Carefully remove and serve. By this point the butter will have all burnt up. Bon appetite.

P.S. Be very carefull. Oven mits and an apron are advised to ptotect against splattering when putting fish on and turning it.