January 13, 2015

blackened fish


This is my go to fish recipe.  It is quick, easy and can be used on just about any type of fish.   I chose tuna this time and served it with parmesan rice.  I keep the blackening seasoning in my pantry so that I have it on hand.  The recipe makes 1/3 cup so put the extras in an airtight container, and it'll come in handy. 

Servings 4-6
Total Time 15 minutes


1.  Sprinkle both sides of the filets with blackening seasoning.  Set aside.

2.  Option 1 stovetop:  In a large cast iron skillet, over medium-high heat, add 2 tablespoons of oil.  When hot add the tuna and cook each side for 2 minutes, searing in the juices.  Reduce heat to medium and continue cooking until you reach preferred doneness.  Option 2 grill:  Heat a grill on high heat.  Grill 1-2 minutes per side, to sear in the juices, and then reduce heat to medium-low and grill until you reach preferred doneness.  

shown served with parmesan rice

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