I have always avoided blackened fish because I imagined a charred or burnt taste, but tonight I finally made blacked salmon and wow it was delicious. Nothing about it tasted burnt or charred, instead the fish was moist, buttery and full of flavor. I highly suggest you remove the skin from the fish so you can blacken both sides and therefore double the tastiness.
Blackening is so simple:
- Heat a DRY skillet on med/high heat.
- Melt a few tablespoons of butter in a shallow dish large enough to dip your fish fillets in. (You could use oil instead but the butter is best in my opinion)
- Remove butter coated fish from dish and cover with Fresco Blackening Blend. (If you like spicy substitute with Fresco Cajun Blackening Blend)
- Place fish fillets in hot dry skillet. Do not move the fish. The butter will stop the fish from sticking to the pan and as the fish cooks it will pull away from the pan.
- Season the other side of the fillets with the blackening blend. After 3-4 minutes flip the fish and allow it to cook on the second side for 3-4 minutes. (Thicker fillets may need a few more minutes)
- Remove from pan and ENJOY!