Blackened Rockfish

After having great success with blackened salmon last fall, I decided to try the recipe on the black rockfish I caught last Friday. I first preheated the cast iron skillet on the grill until the temp read 400 degrees. I had lightly oiled the pan with some canola before heating. The fillets were shaken in a bag containing the blackening seasoning. Then, before putting in the pan, they were dipped in melted butter. A couple minutes on each side was all it took. One would think that the fillets would stick, but they don't. I have to say that this is now my favorite way to cook rockfish, at least black rockfish! The outside comes out spicy and crispy, and the inside stays firm and juicy.

That looks tasty Dave.   I'm always paranoid that I'm going to grab the cast iron handle with my bare hands when cooking like that.

BTW, did you know that when the famous chef Paul Prudhomme invented blackening with his signature blackened redfish dish in the early 80's that it became so popular that it had a huge impact on redfish stocks.  In fact, they had to eventually shut down the fishery for awhile to let it recover.

A similar thing happened around the same time with Julia Child introducing monkfish to America.

I love blackened fish.  I used to do that with the striped bass I would catch in Lake Havasu.  We would do it outside over our fire pit.  Good times and good grub.  What were the blackening seasonings comprised of?

-Craig

onion powder, cayenne pepper, thyme, oregano, salt and pepper.   I don't remember to proportions and I believe others have secret extra ingredients they like to use.

Yummy! 

Dave you should come up with a blackened rock fish chowder to spoil us with.   

Nice job Dave.  Gonna have to give that a try.  Thanks for the info -

Alan 

Blackened fish is where it's at!! I usually do mine on a countertop griddle. you can do a handful of fillets at a time, plus you get a good spatula angle. A warning to those who have never tried this...... the initial inhale of the steam is damn near like a shot of pepper spray........

I forgot to add that it was served with a generous dollup of sour cream! Craig, I will get the seasoning recipe from my wife and post it later.