Blackened Fish and Buh-Baby Brussel Sprouts
June 18th 2014
Blackened Cod Fish
Ingredients:
4 large slices of Cod Fish
1 TBSP Blackened Seasoning
1 TSP Paprika
Salt and pepper
1 TBSP canola oil
2 TBSP butter
Directions:
1. Season fish. Rub fish on both sides with canola oil. Sprinkle seasonings on one side and rub in. (Save enough seasoning for the other side).
2. Preheat a flat top griddle pan with 2 TBSP butter to medium high heat. Pat the seasoned side of the fish dry with a paper towel. Place fish, seasoned side down on the hot griddle.
3. Dab the top of the fish with a paper towel and then sprinkle on the remaining seasoning. "Grill" the fish for 4-5 minutes each side. Don't touch it other than that. If you have your grill high enough, a nice gentle blackened crust will form on the fish.
Serve with a squirt of lemon or tabasco
Buh-Baby Brussel Sprouts
Ingredients:
18 oz of brussel sprouts (touch root ends cut off and sliced in half)
3 TBSP butter
4 dashes of worsteshire sauce
1 TBSP minced garlic
1/4 lb of bacon, diced
salt and pepper
Directions:
1. Render bacon in large sauté pan over medium-low heat until bacon is crispy. Remove bacon with a slotted spoon onto a paper towel-lined plate.
2. Turn up the pan heat to high. Add in the brussel sprouts and season generously with salt and pepper and add garlic. Toss them around so the bacon fat coats the sprouts.
3. Cook on high, turning occasionally for about 20 minutes. Carmelization and brown color should start to occur on the brussel sprouts. This is what you want. Pull one out and taste for seasoning after 20 minutes.
4. Add in your butter and toss. Once all butter is melted, add back in the bacon pieces. Make sure bacon pieces are small so that you can get a piece of bacon in every bite.
5. Hit the pan with your worsteshire, toss and then serve.
~Julianne
Blackened Cod Fish
Ingredients:
4 large slices of Cod Fish
1 TBSP Blackened Seasoning
1 TSP Paprika
Salt and pepper
1 TBSP canola oil
2 TBSP butter
Directions:
1. Season fish. Rub fish on both sides with canola oil. Sprinkle seasonings on one side and rub in. (Save enough seasoning for the other side).
2. Preheat a flat top griddle pan with 2 TBSP butter to medium high heat. Pat the seasoned side of the fish dry with a paper towel. Place fish, seasoned side down on the hot griddle.
3. Dab the top of the fish with a paper towel and then sprinkle on the remaining seasoning. "Grill" the fish for 4-5 minutes each side. Don't touch it other than that. If you have your grill high enough, a nice gentle blackened crust will form on the fish.
Serve with a squirt of lemon or tabasco
Buh-Baby Brussel Sprouts
Ingredients:
18 oz of brussel sprouts (touch root ends cut off and sliced in half)
3 TBSP butter
4 dashes of worsteshire sauce
1 TBSP minced garlic
1/4 lb of bacon, diced
salt and pepper
Directions:
1. Render bacon in large sauté pan over medium-low heat until bacon is crispy. Remove bacon with a slotted spoon onto a paper towel-lined plate.
2. Turn up the pan heat to high. Add in the brussel sprouts and season generously with salt and pepper and add garlic. Toss them around so the bacon fat coats the sprouts.
3. Cook on high, turning occasionally for about 20 minutes. Carmelization and brown color should start to occur on the brussel sprouts. This is what you want. Pull one out and taste for seasoning after 20 minutes.
4. Add in your butter and toss. Once all butter is melted, add back in the bacon pieces. Make sure bacon pieces are small so that you can get a piece of bacon in every bite.
5. Hit the pan with your worsteshire, toss and then serve.
~Julianne
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