Louisiana blackened fish fillets
A classic from Louisiana’s Cajun cuisine: blackened fish. A local dish that became internationally famous in the 1980s thanks to US chef Paul Prudhomme. The original technique for ‘blackening’ fish involves seasoning it with a mix of spices before frying or grilling it on high heat. In this fish recipe for the Big Green Egg, we do things a little differently and we also add a delicious topping infused with the flavours of the spices. A delicious dish to make in your kamado.
INGREDIENTS
RUB
30 g unground vadouvan
10 g white peppercorns
5 g ground cumin seeds
30 g dark caster sugar
30 g curry powder
20 g smoked paprika (sweet)
20 g celery salt
10 g ground ginger
10 g cocoa powder
5 g mustard powder
5 g ground nutmeg
5 g garlic granules
ROASTED GARLIC
1 bulb of fresh garlic
FISH
50 g butter
2 skinless sea bass fillets of 300 g
TOPPING
150 g butter
1 bunch of dill
1 bunch of flat-leaf parsley
1 lime
50 g panko breadcrumbs
IN ADVANCE
Light the charcoal in the Big Green Egg and heat to a temperature of 190°C using the convEGGtor and the Stainless Steel Grid.
Meanwhile, for the rub, finely grind or rub the vadouvan, peppercorns and cumin seeds in a spice grinder or mortar. Mix all the ingredients for the rub and set aside.
To roast the garlic, wrap the whole bulb in aluminium foil.
PREPARATION
Place the wrapped garlic on the grill and close the lid of the EGG. Let the garlic roast for about 20 minutes until it is soft.
Remove the wrapped garlic from the EGG and set aside. Remove the grid and convEGGtor. Put the grid back, close the lid of the EGG and heat to 220°C.
Place the Cast Iron Skillet Small on the grid. For the fish, add the butter and wait until it starts to brown. Meanwhile, sprinkle the sea bass fillets on both sides with some of the rub. Place the sea bass fillets with the side where the skin was facing down in the skillet and cook for 5-6 minutes until the fish starts to brown. Turn the fillets over and fry 2-3 minutes longer until the sea bass fillets have reached a core temperature of 62°C; you can measure this with the Instant Read Thermometer. Close the lid of the EGG after each action.
Remove the sea bass fillets from the skillet and place them on a dish. For the topping, add the butter to the skillet, close the lid of the EGG and wait until the butter starts to brown. Meanwhile, pick the leaves off the sprigs of dill and parsley. Keep some of the dill aside for garnishing and finely chop the rest of the herbs. Halve the lime, squeeze the juice from one of the halves and cut the other half into wedges for garnishing. Remove the garlic from the foil and halve the bulb lengthwise.
Stir a teaspoon of the rub into the browned butter (you’ll use the rest of the rub next time) and stir in the panko. Wait until it is nicely coloured and deglaze with the lime juice. Remove the skillet from the EGG and mix the chopped herbs into the panko mixture.
Spread the topping over the sea bass fillets and garnish with the roasted garlic, lime wedges and the dill that you kept aside. You can squeeze the garlic and juice from the lime wedges over the fish.
TIP
You can also roast the garlic beforehand in the residual heat of your Big Green Egg.
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