New Orleans Style Blakened Fish

New Orleans Style Blakened Fish

This recipe is the one my grandmother used when cooking fish; but today I change it up by lightening this recipe, First I remove ALL butter. Sprinkle herbs straight onto fish & heat a few tsp of olive oil in a cast iron skillet. 

You can use any fish you get your hands on but it really is good with Trout or Red Fish. 

 My family (well, not my grandchildren love this recipe; hopefully my grands will learn to appreciate it.  It is one ofthe recipes I included in my Family's Tastebook that I created.

Serves 6

1/2 pound plus 4 tablespoons unsalted butter (2-1/2 sticks)
6 fish fillets, 6 - 8 oz. each and cut 1/2 inch thick
7 tablespoons Blackened Fish Seasoning Blend

Makes 3/4 cups of the Blend

2 tablespoons sweet paprika
1 tablespoons sea salt* or to taste
2 tablespoons onion granules
2 tablespoons garlic granules
2 teaspoons ground cayenne pepper
1 tablespoon + 1 teaspoon ground pepper
2 teaspoon dried oregano leaves, crushed
2 teaspoon dried thyme leaves, crushed

Bring the fish up to room temperature before cooking. Prepare the seasoning blend. Melt the butter in a skillet. Keep warm and melted. Place serving platter or plates in a 250°F oven. Put 6 tablespoons of the melted butter in an oven proof dish or bowl and put in the oven with the serving platter to drizzle over the fish just before serving.

Heat a large cast iron skillet over very high heat until it is very hot - and almost forming ash in the skillet bottom, about 6 - 9 minutes.

Dip the first piece of fish in the skillet of warm, melted butter, coating both sides. Set the fish down on a clean service (plastic wrap, plate). Sprinkle evenly with seasoning mix on both sides. Immediately place fish in the hot skillet. Pour 1 teaspoon butter on top of the fish. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and pour about 1 teaspoon of butter on top. Cook about 2 more minutes, or until done. The fish should be white and flaky inside. Transfer the cooked piece of fish to the platter in the oven.