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Posts: 32
Location: Annapolis
Location: Annapolis
Sun May 30, 2021 2:22 pm
I like some fish grilled and blackened.
What's your favorite blackening season?
What's your favorite blackening season?
Posts: 32
Location: Annapolis
Location: Annapolis
Sun May 30, 2021 4:27 pm
| challenger206 wrote: |
| JO’s if you can still get it |
Jo's is my spice of choice for crabs. I wasn't aware they had a blackening season!
Posts: 672
Sun May 30, 2021 6:22 pm
Seafood Magic
Seafood Magic
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Posts: 32
Location: Annapolis
Location: Annapolis
Sun May 30, 2021 8:55 pm
Not making this easy!
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Fish\'nfool
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Fish\'nfool
Posts: 672
Mon May 31, 2021 10:14 am
| cssnms wrote: |
| Not making this easy! |
Just go pick up a few different ones and see what you like. Most all of them are good. This way you can make a variety. I like to coat mine with lime juice and olive oil before applying the seasoning. Takes all the “fishy” taste out and keeps the meat moist. Last year I cut down a pecan tree in my yard. Have been using the wood for smoking/grilling. When your fish is done if you don’t mind a little extra calories, have some melted butter on standby so you can lightly brush it on top.
Posts: 104
Location: Bolivia, NC
Location: Bolivia, NC
Mon May 31, 2021 6:57 pm
Here is a Cajun rub that I use for blackened swordfish:
Coarse salt 4 Tablespoon
Garlic powder 2 Tablespoon
Onion powder 1 Tablespoon
Paprika 2 Tablespoon
Dried thyme 1 Tablespoon
Dried oregano 1 Tablespoon
Cayenne pepper 1 Tablespoon
Ground black peppercorn 1 Tablespoon
Rub the fish with EVOO and put a real heavy coat of rub on the fish, front, back and sides. Let it set about 5 min, and put on a jack-ass-hot grill about 500 degrees. Sears the swordfish nicely, and if you use the "press test" like you would for steak, it's done at what would be medium rare using the "press test". Comes out blackened, and the center is still moist.......... but, like any fish you can go from raw to sawdust in a short time.
I also use this on pork chops and butterflied chicken breasts. Again, heavy coating and cook quickly on jack-ass-hot grill.
The rub is a little salty, if you prefer, use 3 tablespoons instead of 4. And, if you want to amp it up a bit, increase the Cayenne. I usually make this up in a 5-6X batch because I go thru so much of it.
Good luck,
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John Lyons
Fishfull Thinking- 2018 Parker 2510 DV twin Yamaha 250\'s
Coarse salt 4 Tablespoon
Garlic powder 2 Tablespoon
Onion powder 1 Tablespoon
Paprika 2 Tablespoon
Dried thyme 1 Tablespoon
Dried oregano 1 Tablespoon
Cayenne pepper 1 Tablespoon
Ground black peppercorn 1 Tablespoon
Rub the fish with EVOO and put a real heavy coat of rub on the fish, front, back and sides. Let it set about 5 min, and put on a jack-ass-hot grill about 500 degrees. Sears the swordfish nicely, and if you use the "press test" like you would for steak, it's done at what would be medium rare using the "press test". Comes out blackened, and the center is still moist.......... but, like any fish you can go from raw to sawdust in a short time.
I also use this on pork chops and butterflied chicken breasts. Again, heavy coating and cook quickly on jack-ass-hot grill.
The rub is a little salty, if you prefer, use 3 tablespoons instead of 4. And, if you want to amp it up a bit, increase the Cayenne. I usually make this up in a 5-6X batch because I go thru so much of it.
Good luck,
_________________
John Lyons
Fishfull Thinking- 2018 Parker 2510 DV twin Yamaha 250\'s
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