Walleye, Simple, Healthy, Awesome

[widetrack]

I've had fish lots of different ways. Lots of them good.

I've always looked for a healthy way to fix them, and found something that is simply fantastic in my opinion.

A seasoning called. Blackened Redfish Magic from Paul Prudhomme.

Season the fish liberally on both sides with this, then just pan fry in a small amount of Olive oil, until it's nicely brown on both sides.

Really good.

[Crow Hunter]

Yep, I've used that for years for doing blackened walleye on our Canada trips- really good.
CH

[snowgoose]

Sound good Widetrack
I am always looking for a healthier way to make fish other than frying them.

Here is one that is pretty good and it is fat free.

Take a piece of aluminum foil and shape it like a cake pan.
Spray Fat Free Butter flavored Pam on the sheet.
Lay your fillets on top of the spray. Season them to your liking. I like lemon peper and some Lowerys seasoning salt.
Pour some lemon juise into the dish. Just enough so the fish won't dry out.
Cover with anougher piece of foil.
Put on grill over medium heat. Take about 12 to 15 minutes to be done.
You will know they are done when the meat flakes apart with a fork

[ktjig]

Hey Crow Hunter,

I've had Blackened Grouper in Florida and it was the best meal I have ever had. I've been wanting to learn how to "blacken" fish ever since. It sounds like you might have the touch. Can you help me out on how you do it.

Thanks, ktjig

[LABS4ME]

To make truley blackened fish you must:

Get a cast iron skillet really hot...+/- 10 minutes on the burner

Baste both sides of fillet with a little melted butter... (if doing a lot of fillets, melt a stick or two in a bowl or pot, dip fillets in and let excess run off)

season liberally with your choice of seasoning... (thanks widetrack, I've used Chef Paul's poultry magic before on birds, but the blackened redfish is about as good as I've ever tasted on fish)

lay into hot pan and turn after 2-3 minutes. Blacken to your desired amount. I prefer a deep bronze color before it actually turns black. This method actully turns the seasoning into a kind of crust like texture....MMM MMM!

Good Luck! Labs

[ktjig]

Thanks LABS4ME-

Do you think this could be done outdoors on an outside grill, or maybe even on a turkey/fish fryer. I'm just guessing that she sizzles pretty good when you drop something in a hot pan like that.

Also, does the fish stick to the pan when doing this.

Thanks

[Crow Hunter]

Labs is doing it the same way I do it. This has to be done outside, prduces tons of smoke. I do it on a fish cooker that has a high-flow lp regulator, put the cast iron pan over the flame and let it heat for about ten minutes. You want it very hot.
CH

[widetrack]

Blackening is great, love it. For inside cooking give it a go pan fried in just a tad bit of olive oil. It gets just a wonderful golden color, and tastes really good.

[BAIT956]

AHHH! You guys have got my mouth watering. Nothing better than blackened fish washed down with a cold one.

[JiggingSpoon]

Where is the easiest place to pick up some of this blacken seasoning, i have never heard of it,

thanks

JS

[LABS4ME]

I know Cub carries it. Look in the seasoning isle, Chef Paul P. has a whole line-up of seasonings. Just made some Blackened Red lake crappie for friends for our Good Friday dinner last night... it was a big hit! Good luck! Ken

[black max]

I will 2nd that for the blackened fish, mmmm. I use the same mix and buy mine at Cub foods also, I think it is only a few bucks for a bottle of it. Nice change of pace for dinner.