Paddy's Creole Blackened fish

Heat Rating - Medium


Create your own blackened fish using Paddy's Creole, it is not hard to make but please read all of the instructions carefully and have everything prepared prior to cooking.
Serves 6

Ingredients

500g unsalted butter
6 fish fillets - cut to desired thickness
7 tablespoons Paddy's Creole

Bring the fish up to room temperature before cooking. Open the paddymelon Creole Blend jar, due to the smoke involved it maybe best to attempt this outside on the BBQ. Melt the butter in a frypan. Keep warm and melted. Heat a large cast iron frypan over a very high heat until hot.

Dip the first piece of fish in the frypan of melted butter, coating both sides. Set the fish down on a clean service and coat with creole blend on both sides Immediately place fish in the hot frypan. Pour 1 teaspoon butter on top of the fish. Cook until the underside forms a nice crust, about 2 minutes. Turn the fish over and pour about 1 teaspoon of butter on top. Cook about 2 more minutes, or until done. The fish should be white and flaky inside. Transfer the cooked piece of fish to the platter in the oven. Wipe the skillet with a clean cotton cloth (old dish towel works great) taking care as the skillet will be very hot!

Return frypan to heat source and repeat the process for each fillet. Prepare and cook one fillet at a time. If the frypan becomes too crusted with spice simply scrap or wipe off, beware of the heat.

To serve, place a fillet, crustier side up on a warm plate and drizzle with melted butter. To serve on a platter, arrange the fillets in a single layer.

Only cook 1 piece of fish at a time and for best results, season each piece right before popping it into the frypan.

Customer Feedback

I used the Ras el Hanout on some chicken satay sticks for the BBQ. They rocked it made the BBQ and so easy to use. Thanks heaps
Cheryl - North Melbourne

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