Last night I had blackened salmon for the first time. It was so good I
ate two 4 oz servings. My hubby fixed it, when it was done it looked
like it burned up and should be thrown away. When I tried it I was so
delighted, it had a black spicy crust on the outside and was a little
rare on the inside. It was the best salmon I have ever had.

It was so easy, he didn't use a recipe. He only used Cajun Blackened
Redfish Seasoning and melted butter. He melted a stick of butter in a
bowl in the microwave. He dipped the salmon fillets in the butter than
coated them with the seasoning. Then he heated a cast iron skillet
over the gas barbecue, in the backyard, until it was smoking, it must
have been almost red hot. When he put the fish in there was a cloud of
smoke so big the neighbors must have thought the house was on fire. He
poured a little butter on top each fillet, that made even more smoke.
After about 2 minutes he turned them over and pored more butter on top
of each one. In about 2 more minutes, they were done and believe me,
well blackened but very delicious, I want it again tomorrow.

Andrea2
Type 2, pregnant

Don't eat the black crust - it has become carbon. I read in an email
sometime ago that food from barbecued source that has burnt black could
cause cancer (the burnt crust only). I'm not sure about this but it is
better to take precautions.

"Andrea" > wrote in message
...
> Last night I had blackened salmon for the first time. It was so good I
> ate two 4 oz servings. My hubby fixed it, when it was done it looked
> like it burned up and should be thrown away. When I tried it I was so
> delighted, it had a black spicy crust on the outside and was a little
> rare on the inside. It was the best salmon I have ever had.
>
> It was so easy, he didn't use a recipe. He only used Cajun Blackened
> Redfish Seasoning and melted butter. He melted a stick of butter in a
> bowl in the microwave. He dipped the salmon fillets in the butter than
> coated them with the seasoning. Then he heated a cast iron skillet
> over the gas barbecue, in the backyard, until it was smoking, it must
> have been almost red hot. When he put the fish in there was a cloud of
> smoke so big the neighbors must have thought the house was on fire. He
> poured a little butter on top each fillet, that made even more smoke.
> After about 2 minutes he turned them over and pored more butter on top
> of each one. In about 2 more minutes, they were done and believe me,
> well blackened but very delicious, I want it again tomorrow.
>
> Andrea2
> Type 2, pregnant

Andrea wrote:

> It was so easy, he didn't use a recipe. He only used Cajun Blackened
> Redfish Seasoning and melted butter. He melted a stick of butter in a
> bowl in the microwave. He dipped the salmon fillets in the butter than
> coated them with the seasoning. Then he heated a cast iron skillet
> over the gas barbecue, in the backyard, until it was smoking, it must
> have been almost red hot. When he put the fish in there was a cloud of
> smoke so big the neighbors must have thought the house was on fire. He
> poured a little butter on top each fillet, that made even more smoke.
> After about 2 minutes he turned them over and pored more butter on top
> of each one. In about 2 more minutes, they were done and believe me,
> well blackened but very delicious, I want it again tomorrow.
>
> Andrea2
> Type 2, pregnant

Hi Andrea,

Hope all's going well. Your hubby did it like a real Cajun. If yuo can
get red snapper it is delicious prepared that way, too.

One caution, if you have to watch your sodium intake, those spice mixes
are salt-heavy. There are a couple of such seasonings that don't have
salt added so hubby can add a little salt, but much less than the
packaged spices have.

It was nice to see a recipe here for a change. <g>

Janet
--
-----------
Janet Wilder
The Road Princess
http://janetwilder.blogspot.com

On Sun, 30 Jul 2006 13:47:47 -0500, Janet Wilder
> wrote:

>Andrea wrote:
>
>> It was so easy, he didn't use a recipe. He only used Cajun Blackened
>> Redfish Seasoning and melted butter. He melted a stick of butter in a
>> bowl in the microwave. He dipped the salmon fillets in the butter than
>> coated them with the seasoning. Then he heated a cast iron skillet
>> over the gas barbecue, in the backyard, until it was smoking, it must
>> have been almost red hot. When he put the fish in there was a cloud of
>> smoke so big the neighbors must have thought the house was on fire. He
>> poured a little butter on top each fillet, that made even more smoke.
>> After about 2 minutes he turned them over and pored more butter on top
>> of each one. In about 2 more minutes, they were done and believe me,
>> well blackened but very delicious, I want it again tomorrow.
>>
>> Andrea2
>> Type 2, pregnant
>
>Hi Andrea,
>
>Hope all's going well. Your hubby did it like a real Cajun. If yuo can
>get red snapper it is delicious prepared that way, too.
>
>One caution, if you have to watch your sodium intake, those spice mixes
>are salt-heavy. There are a couple of such seasonings that don't have
>salt added so hubby can add a little salt, but much less than the
>packaged spices have.
>
>It was nice to see a recipe here for a change. <g>
>
>Janet

My hubby was told to reduce his salt intake after the angiogram. After
reading your post I looked around the web and came up with this recipe
for Blackened Redfish Seasoning mix. He can make it and cut down on
the salt. http://fooddownunder.com/cgi-bin/recipe.cgi?r=188153

We are going to have it again today with the last of the salmon
fillet. He said he has had snapper fixed that way and it is very good.
I would like to try redfish but we have never seen Redfish in the
markets around here.

Andrea2

Andrea2 wrote:
> On Sun, 30 Jul 2006 13:47:47 -0500, Janet Wilder
> > wrote:
>
>> Andrea wrote:
>>
>>> It was so easy, he didn't use a recipe. He only used
>>> Cajun Blackened Redfish Seasoning and melted butter. He
>>> melted a stick of butter in a bowl in the microwave. He
>>> dipped the salmon fillets in the butter than coated
>>> them with the seasoning. Then he heated a cast iron
>>> skillet over the gas barbecue, in the backyard, until
>>> it was smoking, it must have been almost red hot. When
>>> he put the fish in there was a cloud of smoke so big
>>> the neighbors must have thought the house was on fire.
>>> He poured a little butter on top each fillet, that made
>>> even more smoke. After about 2 minutes he turned them
>>> over and pored more butter on top of each one. In about
>>> 2 more minutes, they were done and believe me, well
>>> blackened but very delicious, I want it again tomorrow.
>>>
>>> Andrea2
>>> Type 2, pregnant
>>
>> Hi Andrea,
>>
>> Hope all's going well. Your hubby did it like a real
>> Cajun. If yuo can get red snapper it is delicious
>> prepared that way, too.
>>
>> One caution, if you have to watch your sodium intake,
>> those spice mixes are salt-heavy. There are a couple of
>> such seasonings that don't have salt added so hubby can
>> add a little salt, but much less than the packaged
>> spices have.
>>
>> It was nice to see a recipe here for a change. <g>
>>
>> Janet
>
> My hubby was told to reduce his salt intake after the
> angiogram. After reading your post I looked around the
> web and came up with this recipe for Blackened Redfish
> Seasoning mix. He can make it and cut down on the salt.
> http://fooddownunder.com/cgi-bin/recipe.cgi?r=188153
>
> We are going to have it again today with the last of the
> salmon fillet. He said he has had snapper fixed that way
> and it is very good. I would like to try redfish but we
> have never seen Redfish in the markets around here.
>
> Andrea2

I designed a Cajun spice mix with zero salt some time ago.
It's based on a recipe we learned at the New Orleans School of Cooking.
The recipe is at: http://www.bigoven.com/recipe158594

If you'll send you your snailmail addy off-line I'll put some in a baggie
and send it for you to try.
We keep a shaker of it near the stove and add it to a number of dishes.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

Andrea2 wrote:
> On Sun, 30 Jul 2006 13:47:47 -0500, Janet Wilder
> > wrote:
>
>> Andrea wrote:
>>
>>> It was so easy, he didn't use a recipe. He only used
>>> Cajun Blackened Redfish Seasoning and melted butter. He
>>> melted a stick of butter in a bowl in the microwave. He
>>> dipped the salmon fillets in the butter than coated
>>> them with the seasoning. Then he heated a cast iron
>>> skillet over the gas barbecue, in the backyard, until
>>> it was smoking, it must have been almost red hot. When
>>> he put the fish in there was a cloud of smoke so big
>>> the neighbors must have thought the house was on fire.
>>> He poured a little butter on top each fillet, that made
>>> even more smoke. After about 2 minutes he turned them
>>> over and pored more butter on top of each one. In about
>>> 2 more minutes, they were done and believe me, well
>>> blackened but very delicious, I want it again tomorrow.
>>>
>>> Andrea2
>>> Type 2, pregnant
>>
>> Hi Andrea,
>>
>> Hope all's going well. Your hubby did it like a real
>> Cajun. If yuo can get red snapper it is delicious
>> prepared that way, too.
>>
>> One caution, if you have to watch your sodium intake,
>> those spice mixes are salt-heavy. There are a couple of
>> such seasonings that don't have salt added so hubby can
>> add a little salt, but much less than the packaged
>> spices have.
>>
>> It was nice to see a recipe here for a change. <g>
>>
>> Janet
>
> My hubby was told to reduce his salt intake after the
> angiogram. After reading your post I looked around the
> web and came up with this recipe for Blackened Redfish
> Seasoning mix. He can make it and cut down on the salt.
> http://fooddownunder.com/cgi-bin/recipe.cgi?r=188153
>
> We are going to have it again today with the last of the
> salmon fillet. He said he has had snapper fixed that way
> and it is very good. I would like to try redfish but we
> have never seen Redfish in the markets around here.
>
> Andrea2

Here's something else you can do with Cajun spice mix. I make an "oven fry"
coating with it.
Here's a recipe for "Oven Fried Oysters" bit the same technique works with
zuchinni, fish, or sweet potatoes.

-= Exported from BigOven =-

Oven Fried Oysters

Fresh oysters and crispy crust, but NOT deep fried.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: Cajun
Main Ingredient: Oysters
Categories: Low Fat, Roast, Simple - Easy, Snacks, Side Dish, Hors dOeuvres,
Brunch

-= Ingredients =-
3/4 cup Corn meal
1/4 cup Polenta ; - coarse corn meal
1 teaspoon Cajun Spice mix ; - Salt free (to taste)
1/2 teaspoon Kosher Salt
1/2 cup Egg substitute
2 tablespoon Milk
1 pound Oysters ; raw ; shucked - As fresh as you can get
~~ 0 0 -- Non-stick cooking spray -- ~~

-= Instructions =-
Pre-heat oven to 400°F. Lightly spray a baking pan.Mix cornmeal, polenta,
Cajun spice, and salt in a gallon freezer bag.Mix egg subsitute and milk in
a bowl. Drain the oysters in a colander.Moisten the oysters in the egg wash,
then drop in the cornmeal bag. Shake to coat evenly. Fish them out with a
slotted spoon and place them on the baking pan. Repeat until all oysters are
coated. Then spray them lightly with cooking spray.Place in a hot oven for
15 - 25 minutes until golden brown.Serve with low-carb cocktail, tartar, or
roumalade sauce.Serving is app. 1/2 cup


** Recipe, with photo, at: http://www.bigoven.com/recipe160028 **
** Easy recipe software. Try it free at: http://www.bigoven.com **




--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

On Sun, 30 Jul 2006 22:49:16 -0500, "Pete Romfh"
> wrote:

>Here's something else you can do with Cajun spice mix. I make an "oven fry"
>coating with it.
>Here's a recipe for "Oven Fried Oysters" bit the same technique works with
>zuchinni, fish, or sweet potatoes.
>
> -= Exported from BigOven =-
>
> Oven Fried Oysters
>
>Fresh oysters and crispy crust, but NOT deep fried.
>
>Recipe By: Pete Romfh
>Serving Size: 8
>Cuisine: Cajun
>Main Ingredient: Oysters
>Categories: Low Fat, Roast, Simple - Easy, Snacks, Side Dish, Hors dOeuvres,
>Brunch
>
>-= Ingredients =-
>3/4 cup Corn meal
>1/4 cup Polenta ; - coarse corn meal
>1 teaspoon Cajun Spice mix ; - Salt free (to taste)
>1/2 teaspoon Kosher Salt
>1/2 cup Egg substitute
>2 tablespoon Milk
>1 pound Oysters ; raw ; shucked - As fresh as you can get
>~~ 0 0 -- Non-stick cooking spray -- ~~
>
>-= Instructions =-
>Pre-heat oven to 400°F. Lightly spray a baking pan.Mix cornmeal, polenta,
>Cajun spice, and salt in a gallon freezer bag.Mix egg subsitute and milk in
>a bowl. Drain the oysters in a colander.Moisten the oysters in the egg wash,
>then drop in the cornmeal bag. Shake to coat evenly. Fish them out with a
>slotted spoon and place them on the baking pan. Repeat until all oysters are
>coated. Then spray them lightly with cooking spray.Place in a hot oven for
>15 - 25 minutes until golden brown.Serve with low-carb cocktail, tartar, or
>roumalade sauce.Serving is app. 1/2 cup
>
>
>** Recipe, with photo, at: http://www.bigoven.com/recipe160028 **
>** Easy recipe software. Try it free at: http://www.bigoven.com **

I love fried oysters and haven't had any for a long time. Oysters are
hard to find here in San Diego and I've never cooked them myself.
Actually I am a lousy cook, I only know how to make some Japanese
things that I was brought up on.

Just reading your post about fried oysters has given me a craving. The
Harbor House in Seaport Village had very good fried oysters, that is
where I will be eating lunch tomorrow.

Thanks for the seasoning mix recipe, it looks easy enough to make so
we'll make up some and try it.

Andrea2
Type 2, pregnant

Andrea2 wrote:

> We are going to have it again today with the last of the salmon
> fillet. He said he has had snapper fixed that way and it is very good.
> I would like to try redfish but we have never seen Redfish in the
> markets around here.

Redfish is a very close first cousin to red snapper. More than likely,
what the fish counter is calling red snapper is redfish. There are a lot
of restrictions on commercial and sport fishing of red snapper in the
Gulf of Mexico so it's not very easy to find real red snapper.

Glad I pointed hubby in the right direction. You've got a treasure
there, Andrea.

I once caught a 14 pound red snapper. Learned a lot of ways to cook it. <g>

Janet

--
-----------
Janet Wilder
The Road Princess
http://janetwilder.blogspot.com