The Mississippi River was kind and yielded up a nice quantity of walleye, bass and crappie this last week so when I got home I set about cooking some for dinner. I wanted to do it on my grill (Weber gasser - I'll save the charcoal for when it's not raining!) and my google searches came up with blackened walleye. I started with a recipe I found:
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is better)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
Read more: http://www.food.com/recipe/blackening-s ... z1cJchdSR2
I made the following changes to the above:
- Sounded like a lot of cayenne so I went with about 1/2 tsp instead of two.
- I added about 1/2 tsp ground ancho chili pepper.
- I used Hungarian paprika which also has some heat.
I started with pieces of fillet from one of the larger fish - up to 1" thick - and dipped them first in a mix of melted butter and then sprinkled on the blackening mix. I then smeared the blackening mix on the fish to get an even coating. It's sort of like a wet rub and next time I'll just mix the blackening in the butter/oil and apply.
I grilled the fish in a medium hot grill (thermometer read about 475° F) until it was flaky.
Both SWMBO and I were pretty happy with the results. There was no reaching for lemon or tar-tar sauce to augment, it was great just as it came off the grill. Heat from the cayenne was moderate and I'm glad I modified that part of the recipe.
I'm curious about what else I could do with the blackening mix. It seems to me that some oregano and cumin would also be good. Do any of you have suggestions?
thanks,
hank
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt is better)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
Read more: http://www.food.com/recipe/blackening-s ... z1cJchdSR2
I made the following changes to the above:
- Sounded like a lot of cayenne so I went with about 1/2 tsp instead of two.
- I added about 1/2 tsp ground ancho chili pepper.
- I used Hungarian paprika which also has some heat.
I started with pieces of fillet from one of the larger fish - up to 1" thick - and dipped them first in a mix of melted butter and then sprinkled on the blackening mix. I then smeared the blackening mix on the fish to get an even coating. It's sort of like a wet rub and next time I'll just mix the blackening in the butter/oil and apply.
I grilled the fish in a medium hot grill (thermometer read about 475° F) until it was flaky.
Both SWMBO and I were pretty happy with the results. There was no reaching for lemon or tar-tar sauce to augment, it was great just as it came off the grill. Heat from the cayenne was moderate and I'm glad I modified that part of the recipe.
I'm curious about what else I could do with the blackening mix. It seems to me that some oregano and cumin would also be good. Do any of you have suggestions?
thanks,
hank