Blackened tuna

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Blackened tuna
Atún ojael 2.JPG

Description[edit]

Blackened Tuna [1] [2] [3] is traditionally cooked outside to get a deep smoky flavour.

Ingredients[edit]

  • 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[edit]

  1. Mix all seasonings together.
  2. Dip fillet into melted butter.
  3. Generously sprinkle seasonings on either side of fillet.
  4. Warm a cast iron skillet as hot as possible.
  5. Include 2 fillets.
  6. Pour 1 tbsp butter on top of the fish.
  7. Cook on each side for ~1 1/2 minutes.
  8. Immediately serve.

References[edit]

  1. The food of New Orleans. Periplus Editions (HK) Ltd.. 1998. pp. 74. ISBN 962-593-227-5. 
  2. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 74. 
  3. Waters, Alice (2007). The art of simple food. Clarkson Potter/Publishers. pp. 333. ISBN 978-0-307-33679-8.