Blackened Fish Recipes

If you choose to barbecue, then turn frequently and baste with oil whilst the fish is cooking.

You could also grill it - once again, you would need to brush with oil to baste every time you turn - the crust will still blacken.

The powdery coating mixture will crust and blacken whilst you're cooking - either grill or barbecue.

This coating mixture will do well for meat or fish - it's a good spicy and herby mix that would add flavor to many plain cuts.

Blackened Salmon
2 tspn paprika
1/2 tspn garlic salt
1/2 tspn onion powder
1/2 tspn white pepper
1/2 tspn black pepper
1/2 tspn dried dill
1/2 tspn dried basil
4 thick fillets of salmon
4 oz (100g) butter to fry or olive oil to baste

Mix all the seasonings together and coat the salmon well.

Heat the butter in a thick frying pan until it foams - add the fish and fry either side for a few minutes - until the fish is cooked through and the spice mixture is 'black'.

You can tell when the fish is cooked as it will be firm to the touch - as a rough guide, try 3 minutes either side, then test for doneness - don't burn your finger though!

You may need to do this in batches.

Serve hot with the buttery juices poured over - a few new potatoes and a mixed salad go well with this dish.

If you choose to barbecue, then brush the fish with oil during cooking.

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