Blackening is a cooking
technique commonly used in the preparation of fish and other
foods. Though often associated with traditional Cajun cuisine,
it is in fact a modern invention of chef Paul Prudhomme. The
food is dipped in melted butter and then dredged in a mixture
of herbs and spices, and then cooked in a very hot cast-iron
skillet.* It is very wise to prepare a 'blackened' dish in a
well-ventilated area as it can get quite smoky.
Blackened
Orange Roughy
2 1/4 pounds orange roughy
3/4 cup butter, melted
2 tablespoons seasoned salt
3/4 cup butter
1/2 cup lime juice
1/8 teaspoon salt
1/8 teaspoon white pepper
- In a small saucepan over
low heat, melt 3/4 cup butter, and transfer to a shallow pan.
- Dip orange roughy filets
in 1/2 cup of the melted butter, coating all sides. Sprinkle
with seasoned salt and place in a very hot skillet. Carefully
add remaining 1/4 cup melted butter to the top of the fish (it
will flare). Turn after about 2 minutes, and cook for another
2 minutes on the other side.
- Meanwhile, melt another
3/4 cup butter in a skillet and stir in lime juice, salt, and
white pepper, until heated through. Serve the snapper with the
lime butter sauce.
Makes 4 servings.
*Source: Wikipedia.
Cooking Tip: Substitute
with red snapper.
