How to Make Blackened Cajun Halibut
Clarify the butter., Make the seasoning., Trim your fillets., Heat the skillet over an open fire, or over a burner., Prepare the fillets., Once the skillet is screaming hot, carefully lay the fillets in with a long handled spatula., Spoon some of...
Step-by-Step Guide
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Step 1: Clarify the butter.
Slowly melt the butter in the small saucepan, it will separate.
There will be a 'skin' on the top, remove this and discard.
The only part needed is the clear butterfat, spoon this into a small dish and reserve.
The milky liquid layer in the bottom of the pan can also be discarded. -
Step 2: Make the seasoning.
Just mix all of the dry ingredients in a small bowl. , This step may not be necessary.
As long as the fillets are no longer than the skillet, and about 1⁄2 inch (1.3 cm) thick, leave them be. , Don't worry about it getting too hot, it's not possible.
This should take about 10 minutes. , Brush each side heavily with the clarified butter, then season with the mixed dry ingredients. , Don't crowd them.
It is best to only cook one or two at a time.
Be careful here, as you lay the fillet in the pan, it is likely to flare up. ,, It's ready to turn when the bottom is charred.
Be careful not to overcook them, or the fish will taste burned rather than blackened. , Again, spoon butter over the tops to keep the fish moist. ,, These are delicious with rice and steamed vegetables, or baked potatoes and roasted vegetables.
Experiment to find your favorite meal. -
Step 3: Trim your fillets.
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Step 4: Heat the skillet over an open fire
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Step 5: or over a burner.
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Step 6: Prepare the fillets.
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Step 7: Once the skillet is screaming hot
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Step 8: carefully lay the fillets in with a long handled spatula.
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Step 9: Spoon some of the butter over the top of the fish.
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Step 10: Cook for 1-2 minutes.
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Step 11: Flip the fillets.
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Step 12: Repeat with the remaining fillets.
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Step 13: Serve your amazing Cajun Halibut.
Detailed Guide
Slowly melt the butter in the small saucepan, it will separate.
There will be a 'skin' on the top, remove this and discard.
The only part needed is the clear butterfat, spoon this into a small dish and reserve.
The milky liquid layer in the bottom of the pan can also be discarded.
Just mix all of the dry ingredients in a small bowl. , This step may not be necessary.
As long as the fillets are no longer than the skillet, and about 1⁄2 inch (1.3 cm) thick, leave them be. , Don't worry about it getting too hot, it's not possible.
This should take about 10 minutes. , Brush each side heavily with the clarified butter, then season with the mixed dry ingredients. , Don't crowd them.
It is best to only cook one or two at a time.
Be careful here, as you lay the fillet in the pan, it is likely to flare up. ,, It's ready to turn when the bottom is charred.
Be careful not to overcook them, or the fish will taste burned rather than blackened. , Again, spoon butter over the tops to keep the fish moist. ,, These are delicious with rice and steamed vegetables, or baked potatoes and roasted vegetables.
Experiment to find your favorite meal.
About the Author
James Reed
Specializes in breaking down complex practical skills topics into simple steps.
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