I’ve been blackening fish and other proteins since the mid-eighties when there were no such seasonings on the market. Now, you can purchase Chef Paul Prudomme’s Blackened Redfish Magic in 2 oz. containers for $3.50. Or, in true Chabernet style, you can make a bulk seasoning and shake it up with your own additions and substitutions.
My large batch recipe below yields approximately 24 oz. for a retail value of $42.00, a real necessity in our home where my wife prefers her fish blackened and her wine – Chabernet.
As experienced cooks know, you’ll need to adjust the proportions as you multiple or divide the size of your batch. Happy seasoning!
We first encountered Blackened Redfish when dining at K-Paul’s in New Orleans around 1985. Chef Paul Prudhomme literally invented this bold method for searing the flavor into fish fillet while keeping the flesh delightfully moist. To say the least, we were bowled over by his signature dish and flew home and bought his cookbook. Fast-forward 30 years and Chef Paul is no longer mentioning his ingredients and is instead selling little jars of the blackening spice for big bucks. That’s OK, because our tastes have changed and pure Cajun is just too one-note to compete for a place in our pantry. The ingredients used in Chef Paul’s original recipe (I haven’t tasted his bottled product) were a little heavy on the Thyme and Oregano. Besides, our horizons have widened to encompass Latin and Asian influences.
Without further ado, here is our take on a modern spice rub that will tip you back in your chair:
BULK BLACKENING SEASONING RECIPE RECIPE
Blackened fish at table
YIELD: 24 (100+ Servings)
PREP: 15 mins
COOK: 5 mins
READY IN: 30 mins
Blackening spice directions and ingredients plus details on blackening fish in a hot skillet.
INGREDIENTS
1/4 Cup Dried Oregano
1/4 Cup Dried Thyme
1/4 Cup Dried Basil
1/4 Cup White Pepper
1 Cup Paprika
1 Cup Garlic Powder
1/2 Cup Onion Powder
1/8 Cup Ground Cumin
1/8 Cup Garam Masala
1/4 Cup Cayenne Pepper
1/4 Cup Smoked Salt
1/4 Cup Black Pepper Fresh Ground
1/4 Cup Brown Sugar Light Brown
1/2 Cup Furikake with Wasabi
INSTRUCTIONS
You may substitute Kosher Salt for Smoke Salt, but you’ll want something else smoked like the Paprika. Feel free to add more Indian zing by toasting some coriander and cardamom. Also, Turmeric is an interesting addition of both color and flavor.
Store your seasoning in the freezer using a Zip Lock Freezer bag or an empty Yogurt container. Be sure to use tongs to gently place the fish without splashing.
CUISINE: American
COURSE: Entrée
SKILL LEVEL: Easy