- Craig Claiborne born (1920)
Blackened Spice by MonAppetit
Blackened Chicken (or Salmon -any fish, Shrimp, Pork Chop)
Mix in measuring cup or bowl:
• 1/2 tsp. paprika
• 1/8 tsp. salt
• 1/4 tsp. ground cumin
• 1/4 tsp. dried thyme
• 1/8 tsp. ground white pepper
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/8 tsp ground red pepper * Omit if you do not like spicy – try it one time – you will always use.
Melt 2 Tbls butter in small dish in microwave. Place dry fish/chicken, etc. on wax paper. With pastry brush – brush melted butter on one side – then sprinkle all over with blackened spice mix.
Melt 2 Tbls of butter in skillet (not non-stick). Add oil to pan to prevent burning – heat.
Place fish/chicken in hot skillet and cook 2-4 minutes and turn – remove from heat – brush back of fish/chicken with butter –sprinkle with blackened spice mixture and turn. Return skillet to heat. Cook 2-4 minutes until “blackened.”
If preparing a thick piece of fish or a thick chicken breast, place skillet in toaster oven or regular oven and cook at 350 degrees until done.
NOTE: I have a “handle-less” skillet I purchased at Bed and Beyond for this dish.