Mr. Demeanor
09-28-2011, 10:00 PM
Every time I blacken some fish or steaks for guests they go crazy over it. Its super easy if you have a good grill that gets VERY hot and a cast iron skillet. If your grill has bricks, rock, or heat diverters, you might want to move them to get direct heat on the skillet.
1. Place your cast iron on the grill and let it get as hot as possible with the lid closed. My grill tops out around 800 degrees in about 20 minutes and I wont cook on it at anything less.
2. Melt enough unsalted butter to cover both sides of your filets, steaks, etc.
3. Butter the meat, not the skillet!
4. Shake on your blackening seasoning. I like Paul Prudhommes Blackend Redfish Magic. Zatarains is also good. Might add a sprinkle of brown sugar.
5. Drop you filets/steak on the hot cast iron. There WILL be a big cloud of smoke. You cannot do this in the house. Close the lid.
6. I go about 3 minutes on the first side and then turn. Take off filet when it separates with a fork. Cook your steak to your liking. Even well done it will be juicey!
You can also blacken some thin sliced onion at the same time to dress the meat.
Remove and serve. Fish can be served right away. Steaks should rest a few minutes at least before cutting.
Easy, quick, and delicious. Works well on pork and chicken as well.
I usually also do some veggie skewers with peppers, tomato, onion, etc. with a little olive oil and Everglades seasoning cooked until the edges just start to char.
1. Place your cast iron on the grill and let it get as hot as possible with the lid closed. My grill tops out around 800 degrees in about 20 minutes and I wont cook on it at anything less.
2. Melt enough unsalted butter to cover both sides of your filets, steaks, etc.
3. Butter the meat, not the skillet!
4. Shake on your blackening seasoning. I like Paul Prudhommes Blackend Redfish Magic. Zatarains is also good. Might add a sprinkle of brown sugar.
5. Drop you filets/steak on the hot cast iron. There WILL be a big cloud of smoke. You cannot do this in the house. Close the lid.
6. I go about 3 minutes on the first side and then turn. Take off filet when it separates with a fork. Cook your steak to your liking. Even well done it will be juicey!
You can also blacken some thin sliced onion at the same time to dress the meat.
Remove and serve. Fish can be served right away. Steaks should rest a few minutes at least before cutting.
Easy, quick, and delicious. Works well on pork and chicken as well.
I usually also do some veggie skewers with peppers, tomato, onion, etc. with a little olive oil and Everglades seasoning cooked until the edges just start to char.