Emeril tells you to, "Heat a large cast iron skillet over very high heat until it is very hot and almost forming ash in the skillet bottom, about 6 to 9 minutes."
Then he has you dip the fish filets in melted butter and then into his recipe for Essence before adding to the hot skillet.
http://www.emerils.com/127458/blackened-red-fish-emeril’s-quick-cabbage-and-lemon-butter
Photo Credit: Emerils.com
I take a little bit different approach since I'm cooking in my home kitchen and really don't want to have to deal with or worry about flare ups and a lot of smoke. I don't use all that butter either.
I just season the filets with Essence. I keep it in an old Lawry's salt bottle, and it stores well. I probably cut the cayenne a little when I mixed mine.
Recipe for Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
I add a little butter and olive oil to a skillet and start the fish over med-high heat to get the color. Flip it, let it get a little color on the other side, flip again, turn the heat down and cook until it's to my liking.
Mine:
Anybody else want to share your method?
Then he has you dip the fish filets in melted butter and then into his recipe for Essence before adding to the hot skillet.
http://www.emerils.com/127458/blackened-red-fish-emeril’s-quick-cabbage-and-lemon-butter
Photo Credit: Emerils.com
I take a little bit different approach since I'm cooking in my home kitchen and really don't want to have to deal with or worry about flare ups and a lot of smoke. I don't use all that butter either.
I just season the filets with Essence. I keep it in an old Lawry's salt bottle, and it stores well. I probably cut the cayenne a little when I mixed mine.
Recipe for Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
I add a little butter and olive oil to a skillet and start the fish over med-high heat to get the color. Flip it, let it get a little color on the other side, flip again, turn the heat down and cook until it's to my liking.
Mine:
Anybody else want to share your method?