yup - what's your method to blacken fish, and what seasoning do you use? and - GO!

Stick of butter in a skillet. Both sides of fish coated with Zateran's seasoning. Cook to your liking and serve with rice pilaf.

A lot of ways to do it, this is just the way I do it.

10-4 - are you referring to the Zat's blackened seasoning?

MUST do it outside. Way to much smoke when you do it. HOT ass cast iron skillet, run the fish in some melted butter then a very heavy coat of your favorite blacken seasoning. I like Paul Purdomes. Next into the hot dry skillet. It will smoke like a SOB, only takes a little time on each side. Only flip once, the more you flip them the more of a chance of having your seasoning come off.

This is the TRUE way to blacken fish

just to confirm - NO BUTTER (or olive oil) in the pan - just coat the fish with butter & seasoning, yes?

Yes. If you put butter or oil in pan you will either burn it or catch fire

That's the seasoning and method that I have used, though in recent years I have switched to Olive oil for supposed health reasons. I can't tell any difference in how it tastes. At home, I put the skillet on the fish cooker and get it as hot as possible. When traveling, I have used a Coleman stove. It takes a little longer with it, but it works.

Anyone got a suggestion on a cast iron product bigger than the standard skillet? I've thought that I could cook a lot more fish at one time if I'd buy a bigger cast iron pan or something. Anyone use something bigger than a skillet?

Don't forget the squeeze of lemon juice at the end of cooking.

This ^^^ is the correct way. If you don't set off your neighbors smoke alarm you didn't have your skillet hot enough.

Yes. I never had an issue with it smoking up the house or burning the fish. It’s easy and delicious.

well guys - for the 1st time out, i’d say this was a success - the store only had the Zat’s seasoning - and it tasted great!! thx for all the tips!

[img]https://imgur.com/a/VhVOVLv[/img]
[img]https://imgur.com/a/xEZcuzO[/img]

Recently got a Blackstone Griddle and you can cook a bunch at one ty

Melt a stick of butter. Dip a 2 to 5 ounce filet in the butter and coat in Paul Prudhomme blackened redfish magic seasoning. Put it on a hot griddle for few minutes and gently flip over. Remove and squirt lemon juice on fish as soon as you lay it in the serving pan. I promise you it will not be any left overs!

Butter in pan. Medium-high heat. Old Bay on both sides. It's easy. Tastes good on alligator, too.

FIFY

You do need to drizzle about a tablespoon of butter
over the fish when you turn it.

^^^ that's how i did it - turned out great!

i should have re-read the instructions on here ... Friday night was the 3 month anniversary dating my new GF, so i decided to do some more blackened fish ... well, she not only got blackened fish, but she got a face full of the most billowous smoke i've ever seen in my LIFE!!! it was so cloudy inside my house i could barely make her out, sitting on my couch! HAHA!!

you damn RIGHT do it outside -- good GAWD! having said all that, the fish was AWESOME (fresh grouper from the Gulf) - but we ate it outside on my porch while the smoke boiled out the windows of my house

I'm lazy and hate washing pans. I mix half stick of melted butter and couple tbs olive oil in a bowl. Pour over fish, rub in your favorite cajun or blackening seasoning. Put under broiler on top or next to top wrack on foil lined and greased pan. Broil for about 5min, flip and broil other side broil until desired browning.

It's not quite as good as cast iron pan method, but it does not smoke up the house, and you just throw away foil and clean up is done.