Here is a really easy and delicious way to prepare any firm-fleshed fish such as grouper, catfish, halibut, cod, haddock and the like. You could also use this recipe for blackened chicken or shrimp.
The late great New Orleans chef Paul Prudhomme first invented the “blackening” method, which is a bit of a misnomer. That’s because the fish isn’t really blackened or burnt, but browned. However, it’s best to cook this dish outside on a grill unless you have an industrial strength range hood because the cooking method creates lots of smoke. I like to serve my blackened fish with dirty rice.
- 4 skinless grouper (or catfish, cod, halibut, haddock, etc.) fillets, thawed if frozen and patted very dry
- ½ cup melted butter
- 2 Tbsp (or more to taste) blackened seasoning such as Paul Prudhomme’s Blackened Redfish Magic
- 1 Tbsp olive oil
- Preheat an outdoor grill to high heat (400° to 450°). Place a cast-iron skillet on the grill and allow it to get really hot, about 15 minutes.
- While the skillet is heating, pour the melted butter into a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with blackened spice mixture; pat gently to coat.
- Add olive oil to skillet (oil should smoke); place fish in skillet. Cook on one side, with the grill lid closed, until browned, 3 to 4 minutes. Turn over, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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