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I don't have any pictures to share for this recipe, but it is easy to do
and tastes great with rice or hush puppies and lots of cold beer to wash
it down. The key to cajun blackening is to sear the spices onto the
outside of the meat, not to char it. The actual cooking is done in an
oven. By searing the spices onto the outside of the piece of meat you
make sure they stay where put, instead of being washed off by the juices
the meat exudes when cooking, and ending up in the bottom of the
roasting pan where they flavor nothing at all.
Begin by making up the spice mixture. I use whole spices when
possible, and grind them all together in a coffee grinder. The following
mixture makes about a half a cup and will treat up to 3 pounds of meat.
I like it best with chicken, pork chops and any oily fish; Salmon,
Trout, Mackerel, Tuna, Catfish, Bluefish, etc. If you don't use all of
it, store in a glass jar with a tight fitting lid in a cool, dark place.
Ingredients:
1 Tbs. Spanish Paprika
2-1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. black pepper
3/4 tsp. white pepper
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. sage
Preheat oven to 350 degrees. As oven is preheating, place a large cast
iron skillet on the range over high heat until it begins to smoke.
Sprinkle the blackening spices onto one side of the filets. Toss a pat
of butter into the skillet and swirl it around with a spatula until
melted and immediately place the filet treated side down in the skillet.
If the skillet is hot enough it should only take about 10 or 15 seconds
to sear the spices onto the outside of the meat. While searing the
underside of the meat, sprinkle more of the blackening spices onto the
top side of the piece of meat. When seared, flip the piece of meat over
in the skillet and sear the other side. Place the seared piece of meat
onto a broiling tray that has been lightly sprayed with no stick cooking
spray. Repeat until all the pieces of meat to be cooked are seared. Bake
until done. Fish should be opaque and flake easily. You should probably
use a meat thermometer to make sure that chicken or pork are done
enough.
Lassez le bon ton roulez! ~ Rick Kelley (aka Stickman)
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