Blackened fish is quick and easy. Print the complete recipe at http://www.myfoodchannel.com/blackened-fish-recipe/ I’m using mahi mahi with this dish, but any fish will do. A traditional blackened fish is dredged in melted butter before the spices are applied, which is yummy, but I think the fish does all right with just the spices—we’ll save the butter for the pan. Any combo of spices will do. I especially like ginger powder on my fish—give it a try. Use salt, paprika, chili powder, garlic powder, cumin, etc. Coat each side of the fish with as little or as lot of spice as desired. Heat a skillet on medium high heat and add a little butter. Add a little oil, too. When it’s hot, toss in your fish—but not before—the fish should sizzle and cook when it hits the pan. Brown one side with spice and butter and turn halfway through cooking. Light fish will turn opaque when it’s done, but don’t wait for the fish to be cooked entirely through before removing it from the heat—it will continue to cook even after you’ve removed it from the heat. Shoot for almost flaky more than flaky.
Give this recipe a try and let me know what you think, and for more video recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
and to discover and print more great dishes visit my recipe website at http://www.myfoodchannel.com/
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My recipe website: http://www.myfoodchannel.com/
Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552