Blackened Fish
This blend is excellent on Fish. No surprisingly with roots of this blend firmly from New Orleans, this seasoning can also be used to make Red Beans and Rice.
Recipe Blackened Fish-(an easy take) Rinse Salmon or Red Snapper fillets in cold water. Pat Dry. Melt 2 tablespoons of butter and brush both sides of the filet. Use Blackened Fish seasoning to season both sides of fish. Heat a cast iron or heavy skillet add two tablespoons of olive and 1 tablespoon of butter. As soon as butter melts, place fillets skin side down (if skins is still on fillet) Cook 5 minutes, flip and cook the fish until fish is opaque and flakes when gently pushed.
This blend is excellent on Fish. No surprisingly with roots of this blend firmly from New Orleans, this seasoning can also be used to make Red Beans and Rice.
Recipe Blackened Fish-(an easy take) Rinse Salmon or Red Snapper fillets in cold water. Pat Dry. Melt 2 tablespoons of butter and brush both sides of the filet. Use Blackened Fish seasoning to season both sides of fish. Heat a cast iron or heavy skillet add two tablespoons of olive and 1 tablespoon of butter. As soon as butter melts, place fillets skin side down (if skins is still on fillet) Cook 5 minutes, flip and cook the fish until fish is opaque and flakes when gently pushed.
This blend is excellent on Fish. No surprisingly with roots of this blend firmly from New Orleans, this seasoning can also be used to make Red Beans and Rice.
Recipe Blackened Fish-(an easy take) Rinse Salmon or Red Snapper fillets in cold water. Pat Dry. Melt 2 tablespoons of butter and brush both sides of the filet. Use Blackened Fish seasoning to season both sides of fish. Heat a cast iron or heavy skillet add two tablespoons of olive and 1 tablespoon of butter. As soon as butter melts, place fillets skin side down (if skins is still on fillet) Cook 5 minutes, flip and cook the fish until fish is opaque and flakes when gently pushed.
8 Tablespoon Zippered Pouch - Also available as a sample size in our Hook, Line and Sinker Set
