Back in November, I shared with you my Blackened Shrimp recipe which included a quick inside blackening process using an electric griddle or grill pan. While that technique is fine for cooking small batches of shrimp, I don’t recommend it for blackening big fillets of fish. In order to cook blackened fish properly, it needs to be done outside in a cast-iron skillet over very high heat. Cooking the fish indoors under these conditions could cause a fire hazard (the melted butter meets blazing hot skillet equation) or severe “spice inhalation” (the inability to breathe due to mass quantities of [ ... ]
Archive for the Category »Fish «
06
Apr 2012
Apr 2012
Back in November, I shared with you my Blackened Shrimp recipe which included a quick inside blackening process using an electric griddle or grill pan. While that technique is fine for cooking small batches of shrimp, I don’t recommend it for blackening big fillets of fish. In order to cook blackened fish properly, it needs to be done outside in a cast-iron skillet over very high heat. Cooking the fish indoors under these conditions could cause a fire hazard (the melted butter meets blazing hot skillet equation) or severe “spice inhalation” (the inability to breathe due to mass quantities of [ ... ]
Category: Appetizers, Finger Food Fridays, Fish, Main Dishes, Sauces, Seafood
Tags: Appetizers, Finger Food Fridays, Fish, Sauces, Seafood Leave a Comment
21
Mar 2012
Mar 2012
So you’re probably looking at my picture wondering why the heck I calls these things Codfish Balls when they’re actually more of a cake or a patty. Well, to be honest, I’m not sure. All I know is my family and many other New Orleans families refer to these homey pan-fried potato and fish things the same way. It is what it is and I’m not about to shake up the family dynamic by changing the name to fit some textbook or cookbook definition. Now, on to the good stuff!
Codfish Balls have always been my favorite [ ... ]
12
Jan 2012
Jan 2012
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I love tacos, including those stuffed with seafood. I just don’t care for the ones filled with battered and fried fish. While that may be considered the “true” way to cook fish for fish tacos, it’s not for me. The coating, however thick or thin, tends to get in the way of that wonderful seafood flavor I crave when I order or cook them. I also find the deep-fried ones way too heavy when combined with flour or corn tortillas. A highly seasoned, pan-seared fish is more my style, especially when it’s dressed with [ ... ]
15
Sep 2011
Sep 2011
Sometimes telling someone about a recipe is not nearly as compelling as preparing it with them, especially if that person is not used to cooking with certain ingredients. Take my Bourbon Salmon for instance. One day, I was chatting it up with a friend who had never bought much less prepared salmon at home. She had never cooked with bourbon and wasn’t particularly comfortable using the broiler either. Bottom line? As delicious as the recipe sounded, she didn’t think she could pull it off at home. So I set out to prove otherwise. [ ... ]
12
Apr 2011
Apr 2011
I have a new addiction–chipotle peppers in adobo sauce. Their smoky-spiciness has me hooked. And lately I’ve been adding them to just about everything. Of course, you’d never know that because until now I haven’t posted any of those recipes. It’s just that one idea has lead to another and then another. And when I’m cranking up the creativity in the kitchen, the recipe writing takes a back seat. Not to worry, though. I have all of the fiery hot details jotted down somewhere and I will get each one posted. Eventually!
The one recipe I have finished is for my [ ... ]
