Making blackened fish is really pretty simple. I don't know if I do it the 'right' way but it always turns out great! All you need is some fish, blackening seasoning (I use Chef Paul Prudhomme's Blackened Redfish Magic) and a skillet. Rub your fish down with a little olive oil and then sprinkle on the seasoning. Give it a good rub down and then put it into a hot skillet with some olive oil. Cook on both sides until the fish is cooked through and flaky. If you have a thick piece of fish you may want to use the oven. In this case you would let the fish sear on each side and then put the whole skillet in the oven to finish off. I served the fish on fresh baked (by Publix, not me) egg rolls, with lettuce tomato, a squeeze of lemon and homemade dill tartar sauce.
This one you can easily adjust to taste, I used the following: 1/2 cup mayo, spoon full of sweet relish, spoon full of dill relish, one slice of onion finely chopped, 1 sprig of fresh dill and the juice of 1/2 a lemon. (Hint. If you have left over tartar sauce mix in some canned tuna for a dill tuna salad sandwich the next day)
This recipe is from Southern Living 1001 Ways to Cook Southern, or as I call it the "southern bible". Unless you are feeding an army of hungry boys or are taking this to a potluck I would recommend cutting the recipe in half. It made WAY to much.
- 4 lbs potatoes (boil them about 40 minutes or until soft, cool, peel, cut into cubes)
- 3 hard boiled eggs (the recipe says 'grated', but I just chopped 'em up with a knife)
- 1 cup mayo
- 1/2 cup sour cream
- 1/4 cup celery, finely chopped (I think it could use a little more)
- 2 Tbsp. onion, finely chopped
- 2 Tbsp. sweet relish
- 1 Tbsp. yellow mustard
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/2 lb. bacon, cooked and crumbled
Stir together all ingredients except potatoes and eggs. Add potatoes and eggs to the mayo mixture and stir. Cover and chill. Sprinkle with bacon before serving.