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Blackened Fish Recipe

Updated on June 12, 2013

Blackened Fish

4.7 stars from 3 ratings of Blackened Fish

Your fish stick of nutritional info for this post

One fish--Two fish--All fish--Good fish! Excepting egg white protein, fish is one of the easiest proteins for your body to assimilate--you've only to compare the texture of its flesh to that of say, beef, to know that's true. There's a lot less chewin' involved so your tum-tum is doing less heavy lifting, too, making it a top choice for people with tum-tums everywhere.

The abundance of omega-3 fats reduces the level of triglycerides in the blood.(the stuff that can cause blood clots) and eating the finny fellows 2X weekly reduces the risk of cardiovascular disease by a respectable 30%.

Fish is naturally low in calories & fat, too, and the omegas benefit your skin, brain, nervous system and overall energy level. What's not to love!

The Results!

Source

The Ingredients:

Recipe in Rebus

assemble your mise en place for spices
assemble your mise en place for spices
the order doesn't matter of course
the order doesn't matter of course
I like to move the spice bottle out of the circle--and out of the equation--after adding it, so I don't accidentally double-up
I like to move the spice bottle out of the circle--and out of the equation--after adding it, so I don't accidentally double-up
adding, adding...
adding, adding...
this is what the spice rub looks like sans flour--and can be used as is for those with a good tolerance for spice
this is what the spice rub looks like sans flour--and can be used as is for those with a good tolerance for spice
seeeee?
seeeee?
the household I cook for likes it a bit milder, so I add flour, personally
the household I cook for likes it a bit milder, so I add flour, personally
mix--mix
mix--mix
grab yer fish. It's optimum to apply rub at least a half hour prior to cooking, to give the rub a chance to adhere
grab yer fish. It's optimum to apply rub at least a half hour prior to cooking, to give the rub a chance to adhere
You can "shake and bake" if you like; I prefer to sprinkle....
You can "shake and bake" if you like; I prefer to sprinkle....
important to press spices into fish for maximum absorption
important to press spices into fish for maximum absorption
okay, this fish has been sitting in rub for a half hour or so, but I like to press still a  little  more into the fish before sauteing
okay, this fish has been sitting in rub for a half hour or so, but I like to press still a little more into the fish before sauteing
place in sizzling oil
place in sizzling oil
flip after about 2 minutes
flip after about 2 minutes

Cook Time

Prep time: 35 min
Cook time: 5 min
Ready in: 40 min
Yields: 4x 8oz fish filets (time includes rest period)

Ingredients

  • 2-4 8oz. fish filets----, whitefish, catfish, or rockfish
  • 1-2 TBSP. olive oil
  • 2-4 TBSP. flour, optional
  • 1 tsp. cayenne
  • 1 tsp. paprika
  • 1 tsp. black pepper
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. thyme
  • dash salt, to taste

How to Do It:

  1. This is our easiest dinner yet! Grab all the listed spices, and arrange them around a mixing bowl.
  2. Start adding. I move the spice bottle off the counter once I've added it, to make sure I don't unintentionally double-up.
  3. La-la-la-la. Still adding.
  4. Okay. Once all spices are in play, you can add a little flour to mellow the heat factor before applying the rub--or not! That's entirely up to your palate. (as you can see by the illustrative pictures, I DO add a little flour)
  5. Rub, rub, rub that into your fish of choice. Shake it. Press it. Dip it...however you want to apply this coating, just do it. Once coated, the fish should sit for a half an hour at least--for maximum absorption and adherence.
  6. Further, sometime in this interim, you can reapply some of the rub to make the coating extra black...
  7. Kay. Once the fish has chillaxed for a bit, heat some olive oil to sizzling on the stovetop.
  8. Cook for about 2 minutes each side, give or take.
  9. Plate & serve! Easy Peasy!

add a starch & a veggie, and you're good to go!

Source

Comments

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Well yum right back at you, agapsikap! I certainly do appreciate Asian cuisine, and that first dish you mentioned sounds positively Zen! I will have to swing by "your place" and see if I can't find that. :) And huge thanks for the vote and nice comment.

    • agapsikap profile image

      agapsikap 4 years ago from Philippines

      Yummy! If you can appreciate asian food, you can pair that with a yang chao rice or brown rice. Voted up, CharronsChatter!

    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      Great hub my friend! I love the way you put in the photos, well written instructions and well presentation too. Was that your sofa? Your background is awesome. Voted up and shared.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      you should absolutely, Pandula. It can put the black onto any fishie...and salmon is so good for you!! yum!! :)

    • pandula77 profile image

      pandula77 4 years ago from Norway

      I should try this with the salmon in Norway. Thanks for sharing!

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      Joelle is a French name (as you might have guessed). But in the English language, you have the equivalent with "Joel" for a guy. In fact, the usual spelling of my name is "Joëlle" (the "oë" is pronounced like "Noël") in French but I was born in Germany (in a Belgian hospital) and they forgot the two dots on the "e". I can live with it ;-)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Hi Joelle--what a pretty name you have! There's something I have never heard, and you've got to love the originality. Yep--the pictures are for those of us out there that prefer to look than read, but I got those bases covered, too.

      The thing about anything you eat is--if it's hard to chew, it's hard ON you--a basic rule of thumb, or should I say: a rule of tum-tum, oh hoh hoh hoh...:) Thank you for coming by,! Have an awesome week, too.

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      You are a master in the presentation and the kitchen Charron! Everything is so well organized in your presentation with all your spices and pictures; you make it impossible to miss this recipe!

      Thank your for sharing this nice recipe!

      I also learned with you today that the egg white protein is one of the easiest proteins for our body to assimilate; I didn't know that! So thank you very much:-)

      Have a great day!

      Joelle