BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
BLACKENED FISH
If you like red snapper, then use it here - I think it's fabulous. The spice rub can be used on anything - it's the best I've ever tasted! I make 3 fillets for 2 people because it's so good!
Provided by AniSarit
Categories Cajun
Time 10m
Yield 3 fillets
Number Of Ingredients 12
Steps:
- Mix first 8 ingredients together, and drench the fish in the mixture.
- Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
- Turn and repeat on other side.
- Serve with lemon wedges.
BLACKENED FRIED OYSTERS WITH LEMON COCKTAIL SAUCE
The secret is to use the freshest oyster you can find. These are pan fried, not sauted. Use plenty of oil and keep it hot to keep them crispy on the outside and plump and juicy on the inside. Using a cast iron skillet is best. Servings depend of use...main dish or appetizer.
Provided by gailanng
Categories Cajun
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all sauce ingredients together and refrigerate.
- Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
- Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
- Serve with a side of sauce and a lemon wedge to garnish.
Nutrition Facts : Calories 1016, Fat 14.6, SaturatedFat 3.5, Cholesterol 336, Sodium 5321.6, Carbohydrate 169.3, Fiber 7, Sugar 31, Protein 52.5
BLACKENED OYSTERS. 3 OZ SERVING ( 4OZ RAW = 3 OZ COOKED)
Easy, delicious and healthy blackened oysters. 3 oz serving ( 4oz raw = 3 oz cooked) recipe from SparkRecipes. See our top-rated recipes for blackened oysters. 3 oz serving ( 4oz raw = 3 oz cooked).
Categories Fish Lunch Fish Lunch
Yield 1
Number Of Ingredients 6
Steps:
- wash oysters, mix spices and turn oyster into spices make sure they all get covered,and then add lemon to frying pan turn on heat and saute oyster til done to your liking.
Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories
CRISP-FRIED OYSTERS WITH RED CHILE VINEGAR-BLACK PEPPER DIPPING SAUCE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season oysters with salt and pepper on both sides. Place cornmeal in a medium bowl and season with salt and pepper. Dredge each oyster into the cornmeal and tap off any excess.
- Heat 1 inch of oil in a large cast iron skillet until smoking. Fry oysters in batches until golden brown on both sides, about 1 minutes on each side.
- Serve with the Red Chile Vinegar-Black Pepper Dipping Sauce on the side.
- Bring the vinegar to a boil in medium non-reactive saucepan. Add the chilies, turn off the heat and let steep for 1 hour. Strain into a clean saucepan and bring to a simmer. Remove from the heat and whisk in the honey and pepper and season with salt, to taste. Serve at room temperature.
BLACKENED OYSTERS
Fresh oysters are covered in a spicy coating and deep fried until golden brown.
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the flour with the Cajun seasoning, adding more or less as desired. Heat the oil in a deep pan over medium-high heat. While the oil is heating, dredge the oysters in the flour mixture, coating each one well and shaking off any excess flour. When the oil is hot, add the oysters in batches (do not crowd them) and cook until the edges are browned and curled. Turn to cook on all sides. Remove the oysters to paper toweling to drain. Serve hot with tartar sauce and lemon wedges.
PAPPADEAUX BLACKENED OYSTER AND SHRIMP FONDEAUX
This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!
Provided by simply_yours_consul
Categories Crawfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make sauce and set aside.
- Melt butter in a saucepan; whisk in flour and chopped onion. Cook over.
- medium heat until onion is tender. Slowly stir in stock and wine; whisk.
- until smooth. Add cayenne, garlic powder,& salt; Simmer 10 minutes. Add cream; simmer 5 minutes.
- REMEMBER NOT TO LET THE CREAM SCORCH.
- Season shrimp and oysters with blackened seasonings available in most supermarkets. Melt butter in hot sauté.
- Pan,and sauté shrimp and oysters, about 2 minutes per side. Add spinach,mushrooms, crawfish, crab and green onion. Saute until mushrooms and spinach soften.
- Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.
- *Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water.
- Boil shells for 30 minutes.
Nutrition Facts : Calories 510.3, Fat 38.9, SaturatedFat 23.5, Cholesterol 220.9, Sodium 1149.1, Carbohydrate 10.6, Fiber 0.7, Sugar 1.3, Protein 25.1
PAPPADEAUX'S BLACKENED OYSTER AND SHRIMP FONDUE
my husband and i love this dish at the restaurant. this recipe differs slightly from the original but it still very good.
Provided by jaguarsalon
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make sauce and set aside.
- **Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.**.
- ***Sauce***.
- Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.
- Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.
Nutrition Facts : Calories 528.6, Fat 41.1, SaturatedFat 24.9, Cholesterol 212.5, Sodium 1186.3, Carbohydrate 10.7, Fiber 0.8, Sugar 1.3, Protein 24.9
OYSTERS ON THE HALF SHELL WITH PERNOD DIPPING SAUCE
Pernod, the beloved French anise-flavored aperitif, adds an interesting twist to the sauce. Offer Champagne with the starters.
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
- Cover platter with crushed ice. Top with oysters. Place dipping sauce in center of platter. Serve immediately.
PAPPADEUX'S BLACKENED OYSTER AND SHRIMP FONDEAUX
A recipe from Pappadeaux's restaurants. This is no ordinary dip (see Miller's explanation on dip)It's Cajun Oysters Rockefeller married with cheesy seafood spinach dip, served on garlic toasts.
Provided by Dawn399
Categories Cajun
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare sauce and set aside.
- Sauce: Melt butter in a sauce pan, and whisk in flour and chopped onion.
- Cook over medium heat until onion is tender.
- Slowly stir in stock and wine, whisk until smooth.
- Add cayenne pepper and salt.
- Simmer 10 minutes, then add whipping cream.
- Simmer 5 more minutes and set aside.
- *note*to prepare shrimp stock, boil 1 cup of shrimp shells in 4 cups of water.
- Boil for 30 minutes* Oyster and Shrimp preparation: Season shrimp and oysters with blackening seasoning.
- Melt butter in sauté pan and sauté shrimp and oysters for about 2 minutes per side.
- Add spinach, mushrooms, crab, and green onions.
- Sauté until vegetables are tender.
- Fold in sauce and simmer.
- Pour into a heat proof dish and sprinkle with cheese.
- Place under broiler until cheese melts.
- Serve with garlic bread as dippers.
Nutrition Facts : Calories 490.8, Fat 38.5, SaturatedFat 23.4, Cholesterol 197.4, Sodium 1035.7, Carbohydrate 9.9, Fiber 0.6, Sugar 1.2, Protein 21.9
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