Recipe: Tasty Blackened fish

Recipe: Tasty Blackened fish Delicious, fresh and tasty.

Blackened fish. This is blackened fish perfection, as fine as I had in that first restaurant experience. I use it on Tilapia mostly. I place fish on foil, sprinkle with olive oil & liberally with spice mix on each side, put on.

Press seasoning into fish, and place on wax paper.

Press the fish fillets firmly into the spices, coating both sides.

Heat the olive oil until almost smoking in a large heavy skillet.

You can have Blackened fish using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Blackened fish

1. You need 1 of fish fillet [ i used tilapia ].

2. You need 1/4 tsp of fennel seeds.

3. Prepare 4-5 of fresh curry leaves.

4. You need 1 tablespoon of lemon juice.

5. Prepare of For Spice Mix:.

6. Prepare 2 tbsp of semolina [ rava/sooji].

7. It’s 1 tbsp of paprika or kashmiri mirch.

8. You need 1 tbsp of onion powder or onion paste.

9. Prepare 1 tbsp of coriander powder.

10. Prepare 1/4 tbsp of garlic powder or garlic paste.

11. You need 1 1/2 tsp of pepper powder [ adjust according to spice tolerance].

12. Prepare 1 tsp of garam masala [optional].

13. You need 1/4 tsp of dried and crushed curry leaves [ optional].

14. Prepare as needed of salt.

Increase time slightly for thicker fillets.

Pat the fish dry, coat with the seasoning, then with melted butter.

Serve with Pecan Rice and colorful vegetables.

Note This is the traditional way to blacken fish in a heavy cast-iron skillet.

Blackened fish step by step

1. Pre-heat oven to 425 F..

2. Mix semolina and all the spice powders except fennel seeds and fresh curry leaves in a plate..

3. Wash and pat dry the fish fillets and brush it generously with lemon juice..

4. Cover the fish fillet with the spice mix powder by gently patting it on the fish using fingers. [ if you are using onion and garlic paste apply it on to the fillet before putting the spice mix].

5. Line a baking tray with foil paper and put some curry leaves and crushed fennel seeds on it. place the masala coated fish over it..

6. Bake for 8 minutes. take it out of the oven. wrap the fish using the same foil, flip it and bake for another 6-8 minutes..

7. Serve hot.

The advantage of doing it outdoors on the grill is that you won't fill the kitchen with smoke.

This recipe is great for outdoor entertaining and camping.

I did use grouper, however, as I don't care for catfish.

The blackening seasoning is what really stood out for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat.

In a large skillet, heat the oil over medium-high heat.