Blackened tuna
| Blackened tuna | |
|---|---|
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Description
Blackened Tuna [1] [2] [3] is traditionally cooked outside to get a deep smoky flavour.
Ingredients
- 1 tsp salt
- 1/2 tsp ground red pepper
- 1/2 tsp ground white pepper
- 1/4 tsp ground black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 2 tsp paprika
- 8 (8-ounce) skinless, tuna fillets (or boneless redfish fillets, or swordfish.)
- 1/2 cup (1 stick) butter, melted
Procedures
- Mix all seasonings together.
- Dip fillet into melted butter.
- Generously sprinkle seasonings on either side of fillet.
- Warm a cast iron skillet as hot as possible.
- Include 2 fillets.
- Pour 1 tbsp butter on top of the fish.
- Cook on each side for ~1 1/2 minutes.
- Immediately serve.
References
- ↑ The food of New Orleans. Periplus Editions (HK) Ltd.. 1998. pp. 74. ISBN 962-593-227-5.
- ↑ Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 74.
- ↑ Waters, Alice (2007). The art of simple food. Clarkson Potter/Publishers. pp. 333. ISBN 978-0-307-33679-8.
