Blackening is a cooking technique commonly used in fish preparation. It was invented by the New Orleans Chef Paul Prudhomme who made the dish Blackened Redfish famous. The food is dipped in butter, dredged in spices, and seared in a very hot pan. If done on the grill, there can be flare ups with fumes. Blackening is also used on sea foods and chicken.
Many restaurants offer blackened fish on their menus and it is a good choice for a lighter lunch or dinner. I have always wanted to try this method of preparation but did not want to deal with the fumes. When I read Mother Rimmy’s Blackened Salmon, I had to give it a try. Her recipe is much healthier using lemon juice instead of butter and the blackening is achieved by searing the meat in the pan and finishing it in the oven.
I combined the blackened fish with her gorgeous mango salsa from an earlier post. I had to omit the avocado as I did not have any on hand. The blackened fish was moist and flavorful and the mango salsa was very refreshing. Served with spiced basmati rice, it was a delicious meal!
This recipe was adapted from Mother Rimmy’s Blackened Salmon Salad.
- 1½ lbs (675g) Walleye fillet
- 1 lime, juiced
- 1 to 2 tbsp canola oil
- 2 tsp cayenne pepper
- 2 tsp garam masala
- 1 tsp garlic salt
- ¼ tsp pepper
Preheat oven to 350?F (180°C).
Combine all seasoning ingredients in a small bowl.
Dry fish fillets and sprinkle with lime juice. Sprinkle seasoning spices onto one side of fish, pressing firmly into the flesh.
Heat 1 tablespoon oil in non-stick pan over medium heat. Add fish fillet with seasoning side down. Sear for 2 to 3 minutes until it gets dark brown. Be careful not to let it burn. Flip and sear another 2 minutes.
Place pan in oven to finish cooking. Bake for 8 to 10 minutes or until a knife inserted at the thickest part barely flake the meat apart.
This recipe was adapted from Mother Rimmy’s Mango Salsa.
- 2 mangoes, peeled and cubed
- 1 cup grape tomatoes, halved
- 1 small onion, chopped
- 1 jalapeno, seeded and finely sliced
- ¼ cup mint, finely sliced
- 1 medium lime, juiced
- ¼ tsp salt
Combine all ingredients in a medium sized bowl. Mix well and serve immediately.
- 2 tbsp olive oil
- 1 stick cinnamon
- 6 cardamom pods
- 8 cloves
- 1 star anise
- 2 cups (400g) basmati rice, rinsed and drained
- 1 tsp salt
- ¼ cup (25g) toasted slivered almonds to garnish
In a medium sized pot, heat oil. Add cinnamon stick, cardamom pods, cloves, and star anise. Fry for 1 to 2 minutes until fragrant.
Add rice and stir to combine. Pour in 2¼ cups (540ml) water. Bring it to a boil. Add salt. Reduce heat to medium and allow it to cook for 8 to 10 minutes until all water is absorbed. Reduce heat to the lowest setting and let cook for another 5 minutes.
Turn off heat and let sit for 10 minutes before serving. Garnish with toasted almonds.
Enjoy…..and have a wonderful day!