Post by: bearpaw on January 27, 2013, 09:12:29 AM
2 tablespoons of Virgin Olive Oil, Butter, or Margarine (depending on flavor preference)
Filleted Fish (your favorite type)
Johnny's Seasoning Salt
Lemon Pepper Seasoning
(if desired)
Pepper
Lemon Juice
Vinegar
Tarter
Put your stove burner on a higher temperature, I don't use high, I go 2 marks under high so it will begin to burn the fish pretty quickly but will cook it some before I have to flip it over. Put the oil or butter in a skillet, put the fish in and add seasonings as desired. Not everyone likes pepper, but I add some extra pepper in addition to the lemon pepper. Cover with a glass lid.
Blacken the first side, watch the flesh around the outside edges turn color as it cooks, when about half the fish has turned color it's time to flip it, watch that it is blackened but not burnt up, adjust temp if needed, season again, and cover with lid again. Cook until the other side is blackened, check to see if the middle of the fillet wants to break apart, if so then remove from the stove.
You can use lemon juice, vinegar, or tarter if desired, much of the time it's so good I used none of these. It should be blackened on both sides and barely cooked enough inside, it will be very juicy if done like this. (notice the juice on the plate in the 2nd photo)
If your fish is dried out you cooked it too long, use a hotter temp next time and flip it quicker. If the fish isn't done in the middle, lower the temp slightly the next time and cook a little longer until the middle of the fillet will begin the break apart when you insert a turner or fork.
Post by: NWBREW on January 27, 2013, 09:17:58 AM
Post by: rb2506 on January 27, 2013, 09:33:09 AM
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Post by: sirmissalot on January 28, 2013, 10:39:51 AM