Carolina Blackened Fish Recipe
INGREDIENTS: ( I recommend Penzeys Spices for those occassions that perfection is mandatory.)
  • 1/4 tsp        Cayenne Pepper
  • 1/2 tsp        White Pepper
  • 3/4 tsp        Black Pepper
  • 1 tsp           Onion Powder
  • 1 tsp           Garlic Powder
  • 1 1/2 tsp     Salt
  • 1/2 tsp        Basil
  • 1/2 tsp        Oregano (powdered)
  • 1/2 tspThyme
  • 1/2 tsp        Fennel Seed (crushed)
  • 1/2 tsp        Dried Lemon Rind (grated)
  • 1/2 tsp        Sweet Paprika
  • 1/2 lb          Unsalted Butter (melted)
  • 4                 8 OZ Fish Fillets (Redfish recommended, OR any FIRM flesh SALTWATER fish)

Grind all dry ingredients using your favorite Molcajete and Tejolote and transfer the powder to an empty shaker container.

  • Dip fillets in butter.
  • Sprinkle each side with at least 1/4 tsp of seasoning (the more, the HOTTER!!! )
  • Heat a cast iron skillet to VERY HOT (~500 degrees)
  • Carefully coat skillet with Peanut Oil (~1 Tsp) using a metal spatula.
  • Place fillets in skillet.
  • Turn when underside is charred (about 2 minutes). 
  • Cook 2 more minutes. 

Serve Carolina Blackened fish with:
Fresh Garden Salad, Hot Garlic Bread,
some colorful Vegetables
and your favorite Wine...

or beer



Enjoy!
Pan will be extremely hot AND splattering is expected.
Large quantities of noxious pepper gas will be generated (very unpleasant to nasal passages and eyes).
Process should be performed under efficient exhaust hood, or preferably outdoors.
CAUTION:
IF focused attention to Blackening Process is NOT used, THEN serious personal injury may occur.
CAUTION: