Cooking Methods 3: BLACKENING

What is blackening anyway?

The blackened, crispy crust on a well-cooked piece of fish, meat, or vegetable — hot from the grill or the stove — promises a crisp crust and smoky flavor. From the outside, it might look burned to H. E. Double Hockey Sticks, but one taste tells the difference. Blackened foods sit right on the thin line between being burnt and well-cooked. Blackened foods ALWAYS involve the use of herbs, spices and heat. Done well, they are delicious. Done poorly…. it’s just burnt and overly seasoned and STOP DOING THAT.

More About Blackening

Blackening is a cooking technique most commonly used with firm-fleshed fish, chicken, steak, and other meats. This method of cooking is typically associated with Cajun cuisine, and became popular in the 1980s to replicate the flavor of charcoal grilling in a commercial kitchen.

What makes this technique stand out is the spice blend that’s used. There’s no standard recipe for blackening seasoning, although most blends include thyme, oregano, paprika, cayenne, onion powder, garlic powder, and of course, salt and pepper.

When blackened, the food is

• dipped in melted butter, then
• dredged in a combination of herbs and spices, before being
• cooked in a hot pan (traditionally cast iron).

The result is pieces of meat or fish with a deep brown to black crust around the outside. While it may appear burnt, the dark-colored (and deeply flavored) crust is a result of cooked milk solids from the butter and charred spices.

A word on the ingredients…

THE CHEESE

The Cotija that is used in this recipe is a Mexican cow’s milk cheese named after the town of the same name in the state of Michoacán. It’s white in color, firm and dry in texture, and salty and milky in flavor. When it’s younger (as in, aged for a shorter amount of time), its texture is akin to that of feta: moist and crumbly. And when it’s older (aged for longer), it becomes sharper and firmer, more similar to Parmesan.

You can buy it in a block, which allows you to break or shave it into pieces of any size, or you can get it pre-grated. The grated stuff is similar to the pre-grated parm you see at the grocery store (the kind that looks like fluffy snow).

While Cotija will soften with heat, it doesn’t melt, making it most suited for crumbling and sprinkling. Of course, it’s most frequently used in Mexican cooking—you might see it as a finishing flourish on enchiladas, nachos, tacos, chilaquiles, or posole. (It even makes an appearance on the Venezuelan sticky buns called golfeados.) But if there’s anything to know, it’s that Cotija is a beautifully versatile cheese that can (and should) be employed outside of those classic dishes.

THE CONDIMENTS

Pico de Gallo is a classic combination of tomato, red onion, cilantro, peppers, and lime juice. If you like your food on the spicier side, use this with your blackened fish tacos. Alternatively, you could serve them with a mango pineapple salsa. The sweetness of the fruit complements the spice of the fish beautifully.

THE SIDE

Fish tacos are street food – not really restaurant fare – so there are no “classic” side dishes (even if we were trying to be authentic). However, a light starch is a good idea. Cilantro Lime Rice is a good flavor option since none of the flavors will clash with the tacos and the light lime will balance the heat.

RECIPES

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Blackening Spice Blend

Course Spice Blends

Cuisine American

Ingredients

• 2 tablespoon smoked paprika
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• ½ teaspoon dried oregano
• ½ teaspoons dried thyme
• ½ teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon cayenne pepper

Instructions

• Blend all ingredients and store in an air-tight container prior to use.

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How to Blacken Fish

Applying the blackening technique to fish isn't hard – it just requires a few adjustments. Follow these easy steps to blacken any firm-fleshed fish (catfish, trout, tilapia, red snapper, salmon, shark, etc)

Course Main Course

Cuisine Cajun

Keyword Culinary 3, Fish, Seafood

Servings 1

Ingredients

• ¾ cup unsalted butter melted
• 6 4 ounce fillets
• ¼ cup unsalted butter melted
• Blackening Spice blend as needed

Instructions

• Heat a heavy saute pan on high heat until extremely hot, about 10 minutes.
• Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with blackening spice blend. Gently pat spices onto fish.
• Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

Notes

At my house, we make this outside. The charring of the fish creates a TON of smoke and makes the whole house smell unpleasantly of fish for at least a day. If possible… take it outside. If not, open some windows, turn on a fan or two, and get ready for the fire alarm to potentially start ringing. It’s about to get smoky up in here.

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Lesly’s Blackened Fish Tacos

Classic San Felipe Fish tacos from Baja California, Mexico – with the only change being the fish is served blackened instead of fried

Course Lunch

Cuisine Mexican

Keyword Culinary 3

Servings 4

Ingredients

• 1 ½ pounds medium bodied white fish filets MahiMahi preferred; cut lengthwise into taco-sized rectangles
• 4 oz butter melted
• 8 corn tortillas 6-inch
• 1 cup red cabbage sliced thin
• 1 cup green cabbage sliced thin
• cilantro leaves for garnish
• 8 lime wedges
• Pico de Gallo
• Avocado crema
• Cotija Cheese

Instructions

• Wrap tortillas in aluminum foil and warm in 135°F oven.
• Dip cold filets in melted butter
• Sprinkle seasoning evenly over both sides.
• Heat sauté pan over medium-high heat. Lightly (very lightly!) coat with neutral oil.
• Add fish to pan and cook 2 to 3 minutes on each side or until the desired degree of doneness.
• Divide fish evenly among warmed tortillas.
• Serve with lime wedges, pico de gallo, thinly sliced cabbage, crumbled Cotija, cilantro leaves, and a drizzle of avocado crema.

Notes

Somewhere in Baja California, Mexico, sometime in the last 40 or 50 years, someone concocted what is generally considered to be the prototypical fish taco. According to  the “fish taco experts,” this humble delicacy consists of a lightly battered mild white fish that is deep-fried, then served in a corn tortilla, with shredded cabbage, a thin sour-cream- or mayonnaise-based sauce, a bit of salsa, and a most vital spritz of lime.

The KING of fish tacos is Ralph Rubio, who owns a chain of restaurants which all feature this dish, and brought the recipe to California (US) from a street food vendor he had met in Mexico in 1983.

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Avocado Crema

One of the great condiments of the world. Really.

Course Condiment

Cuisine Mexican

Servings 3 cups

Ingredients

• 2 large ripe avocados halved, pitted, and peeled
• 1 cup sour cream
• 2 large cloves garlic minced
• 2 tablespoons fresh lime juice limes
• 1/4 cup cilantro, minced
• 1/4 – 1/2 teaspoon kosher salt adjust to taste
• freshly cracked black pepper

Instructions

• Place the avocado, sour cream, garlic, cilantro, and lime juice in the blender. Process until completely smooth. Season to taste
• Transfer to a serving dish and serve immediately or cover tightly, pressing plastic wrap against the surface of the sauce before covering with an airtight lid.

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Pico de Gallo

Pico de gallo ('rooster’s beak'), also called salsa fresca ('fresh sauce'), salsa cruda ('raw sauce'), salsa picada ('minced/chopped sauce'), salsa mexicana ('Mexican sauce'), and salsa bandera ('flag sauce'), because the colors of the ingredients are reminiscent of the Mexican flag. Pico de Gallo ia type of salsa commonly used in Mexican cuisine and is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro.

Course Condiment

Cuisine Mexican

Keyword Culinary 1

Ingredients

• 6 plum tomatoes seeded and finely chopped
• ½ yellow onion finely chopped
• ¼ cup cilantro stems removed, finely chopped
• 2 jalapeno peppers seeded, ribbed, and brunoise
• 1 clove garlic minced fine
• Juice from ½ lime
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Pinch cayenne

Instructions

• Gently fold all ingredients together, being careful not to crush tomatoes.
• Allow to refrigerate at least 2 hours and no more than 24 hours.

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Pineapple Mango Salsa

Course Condiment, Side Dish

Cuisine American

Keyword Culinary 2, Fruit

Ingredients

• 1 cup diced fresh pineapple
• 1 cup diced mango
• ⅓ cup fresh cilantro chopped
• ¼ red onion finely chopped (about 1/4 cup)
• ¼ red bell pepper seeded, ribs removed, finely diced
• 1 fresno chili pepper seeded and finely chopped
• Zest and juice of 1 lime
• ½ teaspoon fine sea salt

Instructions

• Mix together all ingredients until thoroughly combined.
• Refrigerate at least one hour.

Notes

Great with grilled chicken, seafood, or pork

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Cilantro Lime Rice

Better than Chipotle's. Seriously.

Course Side Dish

Cuisine Mexican

Keyword Rice, Starches

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ½ cups basmati rice or other long-grain white rice
• 1 clove garlic minced
• 2 ¼ cups water
• 1 teaspoon salt
• Finely grated zest of one lime
• 3 tablespoons lime juice
• 1 cup lightly packed chopped cilantro leaves and tender stems only

Instructions

• Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.
• Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to maintain a very low simmer.
• Cook undisturbed for 15 minutes, then remove from heat and let sit for 10 minutes, covered. Fluff the rice with a fork.
• Pour lime juice over the rice and toss with chopped cilantro.