From: butch@wet.UUCP (Butch Katigbak)
Newsgroups: rec.food.recipes
Subject: FISH: Cajun Blackened Fish
Summary: orig. subject: RECIPE: Cajun Blackfish
Keywords: recipe fish cajun blackened
Date: 1 Apr 92 22:34:57 GMT
Article-I.D.: mthvax.29E4D7F5.0842
Followup-To: rec.food.cooking
Organization: Wetware Diversions, San Francisco
Archive-Name: recipes/fish/cajun-blackened


   Blackened Redfish 					Servings:  6

    6 ea 8-10oz redfish fillets            3/4 lb Unsalted butter, melted    

SEASONING MIX

    1 T  Sweet paprika                   2 1/2 t  Salt    
    1 t  Onion powder                        1 t  Garlic powder    
    1 t  Ground cayenne pepper             3/4 t  Ground white pepper    
  3/4 t  Ground black pepper               1/2 t  Dried thyme leaves    
  1/2 t  Dried oregano leaves          
 
NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about
1/2 inch thick.  Redfish and pompano are ideal for this method of
cooking.  If tilefish is used, you may have to split the fillets in
half horizontally to have proper thickness.  If you can't get any of
these fish, salmon steaks or red snapper fillets can be substituted.
In any case, the fillets or steaks must not be more than 3/4 inch thick.

Heat a large cast-iron skillet over very high heat until it is
beyond the smoking stage and you see white ash in the skillet
bottom (the skillet cannot be too hot for this dish), at least
10 minutes.  (FT - this recipe is *NOT* for the faint of heart)

Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
ramekins; set aside and keep warm.  Reserve the remaining butter in its
skillet.  Heat the serving plates in a 250F oven.

Thoroughly combine the seasoning mix ingredients in a small bowl.  Dip
each fillet in the reserved melted butter so that both sides are well
coated; then sprinkle seasoning mix generously and evenly on both sides
of the fillets, patting by hand.  Place in the hot skillet and pour 1
teaspoon melted butter on top of each fillet (be careful, as the butter
may flame up).  Cook, uncovered, over the same high heat until the
underside looks charred, about 2 minutes (the time will vary according
to the fillet's thickness and the heat of the skillet).  Turn the fish
over and again pour 1 teaspoon butter on top; cook until fish is done,
about 2 minutes more.  Repeat with remaining fillets.  Serve each
fillet while piping hot.

To serve, place one fillet and a ramekin of butter on each heated
serving plate.

From Chef Paul Prudhomme's Louisiana Kitchen, published by
William Morrow and Company, Inc.  ISBN 0-688-02847-0
 
===
Blackened (Cajun) Arctic Char			Servings:  4

    1 ea Arctic char - 1 kg(4.5 lbs)         6 T  Butter    
    2 ea Lemons, cut into wedges             1 T  Cajun spice 

(recipe follows) 

Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2").  Don't be
afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood
or fish for the char.

Melt butter in a cast-iron or heavy-bottomed frying pan over medium
high heat.  Add Cajun spice and heat thoroughly.  Place fillets in
pan.  Squeeze juice of one lemon into pan.  Cook fish for about 5
minutes on each side.  Serve with remaining lemon wedges and pan drippings.

From the Calgary Herald (89.05.03) by Terry Bullick who worked as an
assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear
Lake, just 18 Km south of the Arctic circle.

===
Jim Echols' Cajun Spice                         Servings:  6

    1 T  Paprika                             1 t  Salt    
    1 t  Onion powder                        1 t  Cayenne powder    
    1 t  Garlic powder                       1 t  Crushed chilies    
    1 t  Ginger powder                     3/4 t  White pepper    
  3/4 t  Black pepper                      1/2 t  Thyme    
  1/2 t  Oregano                       
 
Mix all ingredients together in a small bowl.  Store in an
airtight container.

Terry says, "One of the guides, Jim Echols, gave me this recipe.  I
would prepare monster-sized batches of it for him and the other guides
to use in preparing blackened (cajun) trout. -- A special surprise for
guests at shore lunches.  Also try it in hamburgers, on sauteed chicken
or turkey, and on popcorn.

From Calgary Herald, by Terry Bullick (89.05.03)