My husband Jared and I are the kind of people who, when we order something “blackened” in a restaurant, usually specify “extra” blackened. We like spicy, and we’re not afraid to ask for it. Subtle flavor has its place … and its place is not in the realm of a delicious piece of blackened fish.
We might also be a bit spoiled because, well, Jared makes the best blackened fish around. (Well, tied with my dad, of course, since he’s the one who taught Jared to do it!) While it takes a little know-how to get it right, it’s surprisingly quick and easy! And, since it is Dude’s Week over at FBG, I figured there was no better time than the present to share Jared’s step-by-step instructions.
Step 1: Use a cast iron skillet. (Don’t have one? Get one. You’ll need it.)
Step 2: Heat cast iron skillet on the grill at medium-high heat for 15 minutes.
Step 3: Sprinkle one side of a fillet of white, flaky fish liberally with this stuff. (It truly is magical.)
Step 4: Once skillet is heated, swirl 1 tbsp of butter in the hot pan until it melts.
Step 5: Place fish in skillet on grill, spice side down, for two minutes. Sprinkle the side facing up with seasoning.
Step 6: Flip fish over and cook for another two minutes or until it flakes apart easily with a fork.
Step 7: Serve hot off the grill with your favorite veggies! Tartar sauce will tame the heat a bit if you want to go that route, but it’s so flavorful, it really doesn’t need it!
Do you like your blackened dishes to be seriously blackened? I think I’ve made my feelings pretty clear here! —Kristen & Jared