Blackening Seasoning Recipes

PAUL PRUDHOMME'S BLACKENED SEASONING BLEND

Steps:

• Mix all ingredients well.
• This seasoning is fantastic when used on not only fish, but chicken and steak as well.
• Dip the meats in melted butter and then into this mix before cooking.

BIG DADDY'S BLACKENED TILAPIA

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

TOM'S BLACKENED SEASONING

Steps:

• In a small jar with a lid, combine the paprika, thyme, onion powder, garlic powder, sugar, salt, pepper, cayenne pepper, oregano, nutmeg, and cumin. Seal securely and shake vigorously to blend. Store in a cool dry place. Shake jar before each use.

BLACKENING SEASONING MIX PAUL PRUDHOMME

Steps:

• Combine all ingredients. Keep unused portion in tight container.

BLACKENED SEASONING MIX

Steps:

• Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

BLACKENING SEASONING

Steps:

• Mix all ingredients together and store in a cool, dry place. Will stay fresh for three months if sealed well.
• To use: coat whatever meat or fish you're using with extra-virgin olive oil, just enough to coat, then coat liberally with spice mix. Grill, broil, roast or saute as desired.

BLACKENED SEASONING

Steps:

• Gather the ingredients.
• Mix the ingredients well and funnel into a shaker.
• Seal well and store in a cool, dry place.
• Place a large cast-iron skillet over high heat until it is very hot, about 8 to 10 minutes.
• Clarify about 1 cup of butter (or use melted ghee); put about 1/3 cup of the butter in a cup and set the remaining butter aside for serving. Add a few tablespoons of the butter in the hot pan.
• Coat the redfish fillets liberally with the seasoning blend. Season as evenly as possible.
• Arrange the fish fillets in the skillet and drizzle each fillet with about 1 teaspoon of the remaining melted butter. Cook the fillets for about 2 minutes (uncovered) until charred looking. Turn the fillets and add more butter to the pan. Cook for about 2 more minutes, drizzling with a little more butter. Serve the fish hot with some melted butter on the side for each guest.

BLACKENED SEASONING

Steps:

• Add all of the spices to an airtight container. Seal and shake. Store at room temperature.