Blackening

[CraigC]

If you are into blackened fish, what is your preference? I like a nice piece of black or gag grouper, at least 1-1/2" thick. BTW, perfectly good spices should not be wasted on tilapia. I also like to blacken a ribeye for a salad we love.

 

[GotGarlic]

DH likes blackened tuna. We use Paul Prudhomme's blackening seasoning and a very hot cast-iron skillet. I make a ginger remoulade that I like to serve with it. I can post the recipe if you want.

 

[pacanis]

Orange roughy.

 

[Dawgluver]

Mmm. Grouper, tuna, mahi mahi, lion fish.

I try not to do this indoors, we had a fish blackening disaster many years ago, had to open the windows mid-winter, and get the curtains cleaned The stove fan was not enough!

 

[merstar]

I like blackened red snapper.

 

[CraigC]

DH likes blackened tuna. We use Paul Prudhomme's blackening seasoning and a very hot cast-iron skillet. I make a ginger remoulade that I like to serve with it. I can post the recipe if you want.

Absolutely!

Mmm. Grouper, tuna, mahi mahi, lion fish.

I try not to do this indoors, we had a fish blackening disaster many years ago, had to open the windows mid-winter, and get the curtains cleaned The stove fan was not enough!

. The only way I can get the CI hot enough is the jet cooker I use for boils.

 

[salt and pepper]

Catfish & walleye

 

[GA Home Cook]

+1 on the catfish, vote also for Mahi Mahi.

 

[PrincessFiona60]

I like blackened most anything, but will not make it at home.

 

[GA Home Cook]

I made sure when I bought my last gas grill that it had a side burner. That is where I do the cooking that will stink up the house. Cooking greens on there too.