BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
BLACKENED FISH
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!
Provided by AniSarit
Categories Cajun
Time 10m
Yield 3 fillets
Number Of Ingredients 12
Steps:
- Mix first 8 ingredients together, and drench the fish in the mixture.
- Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
- Turn and repeat on other side.
- Serve with lemon wedges.
BLACKENED FISH BURGER
Steps:
- Heat a cast iron skillet or griddle over medium-high heat until hot, about 10 minutes.
- Meanwhile, rub tilapia with Cajun seasoning and set aside.
- Combine Greek yogurt and Sriracha in a bowl; mix well. Place mixture onto one side of the bun; add red cabbage and avocado.
- Cook fish in the hot skillet or griddle until almost black, but not burned, about 2 minutes per side; it will should be crunchy on the outside but flaky on the inside. Place fish on the prepared bun.
Nutrition Facts : Calories 480.1 calories, Carbohydrate 35.5 g, Cholesterol 64.4 mg, Fat 19.3 g, Fiber 8.5 g, Protein 41.6 g, SaturatedFat 3.5 g, Sodium 1984.9 mg, Sugar 2 g
BLACKENED SALMON BURGERS WITH HERBED CREAM CHEESE
Make mealtime extra special with these Blackened Salmon Burgers with Herbed Cream Cheese. These scrumptious burgers are great any day of the week!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Herbed Cream Cheese
- Add the cream cheese to a mixing bowl and whip with an electric mixer until light and fluffy, about 1 minute. Stir in the basil, dill, parsley and pepper. This can be made a few days in advance and kept in the fridge. Bring to room temperature before serving.
- Blacked Salmon Burgers
- Add the salmon to the bowl of a food processor and pulse until it is finely chopped and similar in size to ground chicken. Alternately, you can chop the salmon very finely with a sharp knife.Add the chopped salmon to a bowl with the panko breadcrumbs, parmesan and 1 tbsp. olive oil. Mix with a spoon until just combined. Form into 4 equally sized burgers.
- In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder and dried thyme. Season to taste. Sprinkle both sides of the burgers generously with the seasoning mix.
- Heat a skillet over medium-high heat with remaining olive oil. Cook burgers on each side until golden, about 3-4 minutes per side. Be gentle when flipping the burgers, as they are delicate.
- Spread the bottom half of your toasted buns with the herbed cream cheese. Top each bun with a salmon burger and then add your desired toppings. I highly recommend a slice of grilled pineapple!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLACKENED FISH SANDWICH
Make and share this Blackened Fish Sandwich recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the yogurt, sriracha and lime juice. Set aside.
- Heat the oil in a large cast-iron skillet over high heat. Rub the fish fillets on both sides with plenty of blackening seasoning. When the oil in the pan is smoking, add the fish and cook, undisturbed, for 3 minutes, until a dark crust forms. Flip the fillets and cook for an additional 2 to 3 minutes, until the fish flakes with gentle pressure from your finger.
- While the fish is cooking, toast the buns (cut side up) under the broiler. Divide the avocado and cabbage among the buns. Top with the hot fish, yogurt sauce and onions.
Nutrition Facts : Calories 362.2, Fat 14.9, SaturatedFat 2.5, Cholesterol 62.5, Sodium 283.9, Carbohydrate 28.1, Fiber 5, Sugar 4.4, Protein 30.7
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