One of our favorite restaurant meals is blackened fish or shrimp. We also love to replicate, and possibly improve these gourmet meals in the comfort of our country kitchen.
Friday night, dinner on the patio featured thick salmon fillets, blackened, of course, and served right out of our black iron skillet, topped with butter from grass-fed cows. You can use a non-stick pan, if you prefer. But don't skimp on the butter. If you haven't tasted butter from grass-fed cows, do so soon. The difference in taste and nutritional value is bar none.
We compare culinary ideas and recipes often with our son David, and have meant to share this recipe with him for awhile. After a quick check through the recipe index at Journey to Natural Living, I was surprised to learn that I hadn't posted this spice blend mix. Thanks David for the prompt. So, without further delay, here's the recipe for making blackened spice blend.
This recipe fills a spice jar, so you won't have to make a new batch weekly, if seafood is on your menu every week, like it is ours.
Blackened Seafood Spice Blend Mix Recipe
Yield: 1 Spice Jar (Multiple servings)
3 teaspoons paprika (or smoked paprika)
3 teaspoons coconut palm sugar
2 teaspoons sea salt
2 teaspoons oregano, dried
1 1/2 teaspoons garlic powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper, fresh cracked
Refined coconut oil, for frying
Butter from grass fed cows (There's no substitute for the flavor or nutritional value.)
Combine the dry ingredients into a small bowl and stir to mix evenly. Pour dried spice blend into an empty, glass spice jar, cap and store until ready to use.
To use, add two to three tablespoons of refined coconut oil to a skillet and heat at medium-high. Shake some of the spice generously on both sides of your choice of fish fillets: salmon, tilapia, or shelled and de-headed shrimp.
Pan fry the seasoned fish or shrimp in the coconut oil over medium-high heat for several minutes on each side, depending on the thickness of the fillets, until the fish flakes easily.
Plate and rub a pat of butter over the top of each fillet. Serve immediately, and enjoy!
About the Author:
Deborah Tukua is a nonfiction author, and editor of Journey to Natural Living. She is author of seven books including, Naturally Sweet Blender Treats: 55 Fresh from the Blender Recipes, and Marketing Strategies for Chiropractic Success. Deborah has been a regular lifestyle feature writer for the Farmers' Almanac since 2004.
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