Pan Seared Blackened Flounder

by • August 14, 2015 • Cooking How-To’s, How-To'sComments (0)1678

The seasoning for the pan seared blackened flounder is easy to make fresh with your own spices, and it’s also really good on chicken, steaks, or pork.  It is being used here with flounder – which is incredible! but most mild fish will work – tuna, red snapper, catfish, grouper, and cod also come to mind.

 

Pan Seared Blackened Flounder

At Yak Outlaws, when we say we’re about “everything kayak fishing”, we mean it. We’re not just about the tools used to catch fish. We’re not just about going out and catching fish, although we all have to agree that’s the fun part of it. We’re also about sharing great ideas on how to prepare and cook your latest catch. Weekly, we’ll share a new and exciting recipe for you to try out for yourselves. This week we’re sharing a recipe for pan seared blackened flounder! You can also substitute your favorite fish for this amazing recipe!

 

Pan Seared Blackened Flounder

 

Creole Seasoning (Makes about 2/3 cup – Store in glass jar with lid):

Combine all ingredients for the seasoning, thoroughly.  (You will not need all of it for this recipe; store extra in a sealed jar.)

Rinse the fish fillets and pat dry with towels.  If necessary, cut the fish in portions that will fit in your skillet.  Coat the fish on both sides with seasoning mix, pressing it onto the fish to get a good layer of seasoning.

Heat a large skillet over high heat and add a thin layer of oil to the pan (suitable for high-heat cooking).  When very hot, and without crowding the pan, place seasoned fish in the skillet and cook without moving the fish for 3-4 minutes, until nicely “bronzed”.  Flip the fish over and cook for another 3-4 minutes, until the fish is done (opaque in center).  Repeat for the rest of the fillets – adding oil as necessary and keeping the skillet very hot.

Serve it hot, with a squeeze of lime juice!  Enjoy!

Recipe courtesy of Nancy at She Cooks…He Cleans.
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