I have some fresh tuna steaks that I wanted to try to blacken. Spicy blackened fish is one of my favorite thingsto eat in a restaurant, but my attempts to try it at home have been complete failures.

I have some good cajun spices, and a good, seasoned cast iron frying pan (if that's what I should be using). I've tried different cooking times, I've tried cooking the fish only for a minute on each side in the cast iron frying pan, then completing the cooking in an oven at 375 degrees. I've tried cooking with oil, with butter, and with nothing. Nothing has worked as well as I would like.

Any suggestions??

I really like the Paul Prudome Blackend Redfish Magic which is available most places. You can use butter or oil, but if you're going to sear over high heat it may be better to use a high-temp oil like grapeseed or clarify the butter first.

If you use regular oil (like olive oil) just make sure to put the food in once it starts to smoke and don't let it burn.

If you're going to finish it in the oven, crank the heat up to 450-500. 375 is way too cool...If you want it rare/med rare I'd skip the oven.

-spence

If you want it "blackened" then you do let it burn a little.
_Z_

Originally posted by zacs
If you want it "blackened" then you do let it burn a little.
_Z_
NONONONONONONON:eek:

sear, not burn...

-spence

I would coat the fish with oil, place on oiled grill, which is 600 deg sear each side and eat. You want it seared with black scars on the outside and raw and cold in the middle.

That is some good eaten...

DON"T over cook this fish

The traditaional method for "blackened fish" is different. You coat the fish with lots of ground spices and pan sear with a 500+ deg pan. Is also very good but more spicy then above. Same thing just sear and scar the outside. You can get these spices in any store. I like my tuna black and blue and naked:D Goes great with Katama Oysters and Iced Vodka. Be sure to have plenty of Wasabe on hand!:eek: Now your livin!

Spence hit it right on the head....I use the Redfish Magic all of the Time. it works great

One thing I would recommend is if you have a side burner on your grill outside do it there.......Blackening creates a ton of smoke.

They make a killer blackened tuna sandwhich at The Dog House in South Carolina. Yummy stuff

I need to get a cast iron pan... :)

Authentic blackened fish requires only a castiron skillet
some REALLY HOT oil,fresh ground black pepper and of course your fillet.A little Garlic ain't bad too.

In effect you are "burning" the fish on the outside.

Simple but delicious.

heat up a cast iron skillet on the grill (this will get smoky) the pan needs to be hot enought that when you toss a little butter in, it catches fire.

While the pan is getting hot. Coat the fish in your blackening spices, just fish no oil (I have not used the Redfish Magic) I use Tony Cachere's Spice N Herbs mix.

http://www.tonychachere.com/seasoning-blends.asp

Then when the pan is hot, put the seasoned fish in, and drop a small amount of butter in the pan away from the fish.

cook about 45 seconds and flip. Cook another 45 seconds. Remove from heat. (Use a spatula, tongs will break the spices and may tear the fish.)

Open beer, dig in.

When you cook the fish nearly dry, with out oil, the seasonings make a crust on the fish.

45 seconds per side? Boy that's fast!

What's the purpose of putting butter in the pan, away from the fish?

the butter will burn up but help the spices seal onto the meat.

45 seconds yeah if you want it just a bit of a crust and nearly raw meat. You can of course go longer, up to your preference.

If you're going to use butter over really high heat it's worth it to clarify the butter first.

-spence

Spence -

What does it mean to "clarify" the butter? I've heard that before, but I have no clue what it means...

I do it similiar to Bass Nut with no butter.

Out on the gril, cast iron skillet, my own cajun rub. I actually put the rub on for 1hr before hitting the skillet. The cayene and black pepper will take your breath away once it is smokin in the pan, so be careful.

Salmon and catfish are my 2 favorites for blackened fish.

I prefer my fresh tuna slightly seared on grill, little salt and pepper is the only seasoning.

Or you can make a tuna au poirve. crack a lot of black pepper with a cast iron skillet - you want it really course. Press the steak into the pepper so it is coated liberally on both sides. Toss in the hot skillet for a few seconds. Similiar to blackening, but you do not want the skillet as hot.

and for both the au poirve or the blackening - your cast iron skillet must, I repeat MUST be well seasoned or it will stick and ruin your fish and your meal. I am speaking from experience.

Originally posted by Jamie M
Spence -

What does it mean to "clarify" the butter? I've heard that before, but I have no clue what it means...
You heat up the butter then skim off the solids leaving pure butter fat. Do a google search and you can find more detailed instructions...

It will make for a much cleaner flavor, less off burnt taste.

-spence