Quote:
Originally Posted by chefchris401
Phil cast iron searing hot is the way to go.
im not a fan of pre done cajun/blackened spice rubs, most of them the first or second ingriednt is salt, and when seared it completely masks the flavor profile of the fish.
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Blackening Seasoning
2 tbsp. paprika
1 tbsp. oregano
1 tbsp. thyme
1 tsp. cayenne pepper (more or less
or NONE depending on taste, 1 tsp. is medium spicy)
1 1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. kosher salt