I cheat! I don't make my blackening mix, but I do modify it. I buy Paul Prudhomme's Blackened Redfish Magic seasoning. I have extra empty bottles which makes it easier. I pour half of the seasoning out into an empty bottle. In each bottle, I add 1/8 teaspoon of red cayenne pepper and 1/8 teaspoon of white pepper. If you want it hotter or cooler, adjust the amount of pepper that you add. Put the cap back on and shake both bottles enough to thoroughly mix the ingredients. Unfortunately, you may not be able to get it all back in the one bottle. I think it expands some! I cut my fish in easy to handle sizes. This is whatever you can flip with a spatula. I only do this outdoors! Don't try this in the house. Fire up your fish cooler burner and set a seasoned cast iron skillet on the burner. You'll have to learn how hot to make it. If butter catches on fire in the pan, it's hot enough! Pour some olive oil (I use the extra virgin olive oil or EVOO!) in a pan that's big enough for the fish you are cooking. Soak a few pieces of fish in the EVOO, then lay them out on a plate. Sprinkle a generous amount of the seasoning on the fish, flip them and sprinkle the other side. Carefully lay each piece in the skillet. Usually after as long as it takes me to sprinkle seasoning on one side of the next batch of fish, I flip the pieces in the skillet. Sprinkle the other side of the next batch of fish and remove the fish from the skillet. If there are different thicknesses of fish in the skillet, I remove the thinnest ones first. People ask me how long I cook them. It varies with the thickness and I don't really time it, but about a minute to a minute and a half on the first side and a half minute to a minute on the second side. As I mentioned above, I time the fish that is cooking by the amount of time that it takes me to prepare the next batch for the skillet. Don’t over cook! You would be better off to undercook slightly. The fish will be black on the outside, but moist and tender inside! BTW, I have used this method to cook just about any fish, Tuna, Mahi Mahi, Flounder, Redfish, Trout, Whiting, Talipia, Black Drum and others. They are all good blackened! Enjoy!

_________________
Time's fun when you're having flies!
Member- Upside Down Club
CCA - Coastal Conservation Association
JKFM - Jax Kayak "Freakin Moron"
Hobie Mirage Adventurer

Outstanding recipe and directions, Joe/GA.......Thanks!!!

Just shows that you can cook a GREAT meal with minimal fuss....and it was DELICIOUS down there at PPP!!!
Thanks!!
JYJ

Thanks John!

_________________
Time's fun when you're having flies!
Member- Upside Down Club
CCA - Coastal Conservation Association
JKFM - Jax Kayak "Freakin Moron"
Hobie Mirage Adventurer

I second that, it was one of the best blackened fish I ever had. I agree on the just under cooked recommendation, it was tender as can be!

_________________
Perception Caster 12.5

Thanks, I have to try this.

_________________
I support "Catch & Release"............... in hot grease!
Heritage Redfish 14' (BLEEEEW)

Who carries the seasoning? I normally use lemon pepper and crushed red pepper but this sounds better!

_________________
Malibu Extreme, Hobie Mirage & OK Scupper Pro - Stolen by a "Friend"!
Replaced by Malibu X-Factor and Ocean Kayak Prowler 13

I buy it at Publix, but any grocery store should have it. Look where the other spices and seasonings are located.

_________________
Time's fun when you're having flies!
Member- Upside Down Club
CCA - Coastal Conservation Association
JKFM - Jax Kayak "Freakin Moron"
Hobie Mirage Adventurer