Chef Paul Prudhomme pioneered the method of blackening meat in the early 1980s while cooking at New Orleans’s Commander’s Palace. It’s since become an essential element of Cajun cuisine.
Blackened Fish with Thyme Butter
Serves: 4 servings
- ¼ cup unsalted butter, melted
- 1 pound skinless redfish fillets
- 2 tablespoons Creole Seasoning
- 1 tablespoon olive oil
- 2 lemons, halved or quartered
- Thyme Butter (recipe follows)
- Garnish: fresh thyme sprigs
- 1 cup unsalted butter, softened
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon ground black pepper
- Heat a 12-inch cast-iron skillet over medium-high heat.
- Pour melted butter into a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with Creole Seasoning; pat gently to coat.
- Add oil to skillet (oil should smoke); place fish in skillet. Cover and cook until browned on bottom, 3 to 4 minutes; turn fish. Cover and cook until fish flakes easily with a fork, 2 to 3 minutes. Remove fish from skillet.
- Add lemons, cut side down, to skillet; cook until charred. Remove from heat. Return fish to skillet with lemons; serve immediately with Thyme Butter. Garnish with thyme, if desired.
- In a small bowl, stir together all ingredients until combined.
- Transfer butter mixture to sheet of parchment paper; roll into a tight log, twisting ends of paper to tighten. Wrap log in foil, and freeze until solid before slicing, about 30 minutes. Store frozen for up to 3 months, or refrigerated for up to 1 week.
Kitchen Tip: If your local seafood counter doesn’t have redfish available, this blackening method works with just about any skinless fillet of fish. Just choose your favorite!