Monday, July 18, 2011

Grilled Blackened Seasoning for Pompano or White Fish Recipe

Blacked Grouper is another favorite here in Florida, we just love this in a sandwich, on top of lettuce greens or by itself!

The grilled Pompano is just bursting with flavor!

6 fresh Pompano fillets or you can use Snook, Mahi, Grouper, Snapper, Redfish
3 sticks of unsalted butter, melted

Blackened Seasoning Mixture:

1 tablespoon sweet paprika
2 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper ( cayenne)
3/4 teaspoon white pepper and black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon rosemary

Place all seasonings in a plastic large bag and shake till well combined. Unused mixture can be stored in empty spice jar.  In a large pie plate add melted butter and dip each fillet in melted butter on both sides.  Shake seasoning mix generously and evenly.  Place fillets skin side down in white hot cast iron skillet on outdoor grill. Pour one teaspoon of melted butter on top of each fillet. I suggest cooking to be done outdoors because of extreme smoke from skillet. Once skin side has been blackened.

Note if using Redfish and Snook  their fillets must be skinned before cooking and both sides sprinkled generously with seasoning mix.
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