![]() Some fish, such as salmon and tuna, can also be cooked medium-rare.Continuing the quest for more healthy eating, last week I tried a tasty blackened fish recipe and it was really good. Once the thickest part of the flesh is opaque, flakey and warmed through, the fish is ready to come off the heat. ![]() Don’t Overcook It: As obvious as it sounds, avoid overcooking the fish to prevent a tough and chewy texture.This will ensure good browning and will help the fish form a flavourful crust that allows you to flip it more easily. Use a Medium-High Heat: It depends on the recipe and thickness of the fish, but in general, fish is best cooked over a medium-high heat.If you notice that the fish starts to curl up a bit, you can gently press it down with a fish spatula so that it makes more even contact with the pan and oil. For best results, let the fish cook undisturbed until it starts to brown or, in the case of this snapper recipe, blacken. Let the Pan Do the Work: One of the biggest mistakes people make is trying to flip the fish before it has had a chance to develop a crust.Once the pan is properly preheated, add a sufficient amount of cooking oil or fat and let that heat until shimmering. When cooking fish filets, I like to preheat the pan over a medium heat for 3-4 minutes or until a splash of water beads and dances across the surface of the pan. Preheat the Pan: If using stainless-steel, cast-iron or carbon-steel, it is crucial to properly preheat the pan dry BEFORE adding any cooking fat or oil.When preheated correctly and properly cared for, each of these options will perform similar to a non-stick pan. They are non-toxic, safe for high-heat cooking and compatible with all cooking surfaces. You can use cast-iron, carbon-steel or stainless-steel as well. Choose the Right Pan: Non-stick skillets will give you the least resistance when it comes to searing delicate fish but it’s not the only option.Fresh Lime: For the best flavour, use both the zest and juice of the lime!.Avocado: Like the mango, it’s best to use an avocado that is just barely ripe so that it maintains its shape and texture in the salsa.Or keep things completely mild by omitting the jalapeño altogether. If you want to tone down the heat, you can remove the seeds of the pepper. Jalapeño: Spice level is a personal preference so use as much or as little chile as you like.If you want to add some colour, try using red onions but soak them in some cold water after dicing to remove some of their bitter flavour. Onion: I like this salsa a bit on the sweet side so I try to use white onions.Roma Tomato: Roma tomatoes are ideal for salsas because they have a firm flesh with very few seeds.Red Bell Pepper: For sweetness, crunch and colour, try adding some diced red bell pepper to your mango salsa.The sweetness and acidity pair very well with the blackened snapper. It will be easier to dice and will also maintain its texture a bit better. Mango: For the best texture and flavour, try to use a mango that is just barely ripe.Avocado Oil: I like to cook the fish with a healthy, neutral-flavoured, high heat-safe oil such as avocado oil.If purchasing, you can use a Cajun seasoning, jerk seasoning, or even taco seasoning. Blackening Spice: You can either use a store-bought spice rub or easily make one from scratch with seasonings you may already have in your pantry.Feel free to substitute your favourite white-fleshed fish, such as grouper, haddock, cod, halibut, orange roughy, or pickerel. I used deboned, skinless, red snapper filets that came frozen because that’s what was available. Snapper: You can use red or yellowtail snapper for this recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |