Our Southern Shark Week Table
You can also view our Sh..sh..sh..sh..SHARK!!! Week here……..
Forget about the Asian Pizza….. 🙂
Prepare your cast iron skillets by placing them directly on the grill and turn every burner on underneath them to get screaming hot! Do not place any oil in them at all as we are NOT frying the fish.
You first start off with your seasonings. Here I used a few common brands such as old bay and Paul Prudhomme’s seasoning mix. I also used another brand that tasted good and wasn’t too salty. You will find the main ingredients are Paprika, pepper, salt, garlic powder, and onion powder, so feel free to make your own mix!
Here I simply mixed the spices in a bowl and set aside for later.
Meanwhile, melt about ¾ cup of butter in a small sauté pan. Let it slightly cool then dip your fish fillets into the butter coating them well.
With the non-skin side up, sprinkle your seasoning mix over one side of your fish. You always want to cook the pretty side first for presentation.
Now, remove the seasoned fish from the melted butter, and place them seasoned side down in your very hot skillets. Season the other side of the fish and flip them after 2 to 2 ½ min. time.
You should see them cooked as shown…
Great picture Julie! These are nicely blackened, but not to the point of being burnt.
We placed them on a bed of grilled asparagus seasoned with Lemon Pepper and Olive Oil. How did I keep them from falling through the grill you ask? I used a wire cookie drying rack. The flames were able to cook the asparagus without me losing one through the grill grate.
Sockeye Salmon is also a very nice fish to blacken.
Why pay the high cost of eating at a restaurant when you can cook it yourself!
Here I use the same technique using Sockeye Salmon.
Coat the fish with the melted butter on both sides and season the flesh side first as this is the side you will present or will face up on your plate.
Place the Salmon in your super-heated cast iron skillets and let them cook for ~2-3 min. Lift up the fish to check the color making sure it is black, but not burnt.
Here again, Julie took some more amazing pictures of the fish and what they should look like. Cook them skin side down for another 2-3 min. and you are done!
These were placed on a fish platter with some grilled vegetables.
Just reflecting on such a great day!