Seasoned with smokey paprika and three kinds of dried peppers, this Spicy Pan-fried Blackened Rockfish has just the right amount of kick!
While attending a class at the 2015 Interenational Food Bloggers Conference in Seattle, I was one of a handful of lucky winners of an Anolon Nouvelle Copper Hard Anodized Nonstick 10″ Skillet. Cool, huh? Unfortunately, because so many traveled to the conference by plane with limited luggage space, we did not receive our pans at that time. Instead, we had to wait an excruciatingly long two months for them to be shipped directly to us.
Anyway, when my skillet finally arrived, I knew exactly what I wanted to make for its first test drive: Pan-fried Blackened Rockfish. Not just any blackened rockfish, mind you, but THE BEST pan-fried blackened rockfish ever!
This savory Blackened Rockfish with Kale Caesar Salad from Skillet was my favorite bite at the IFBC Culinary Expo. The spicy dry rub, seasoned with paprika and three kinds of dried peppers, has just the kind of kick Mr. B and I love. A fresh Caesar salad on the side (traditional or kale) makes the perfect companion dish, quelling the dry rub’s heat without putting out the fire. I’d been waiting months to serve up this meal at home.
In fact, I loved it so much that I’d already contacted the nice folks at Skillet Street Food long before my pan arrive and asked for permission to share their recipe here with you, which they very kindly granted.
Some of the ingredients for the dry rub were initially a little hard to locate, but once I figured out where to find them, it was a piece of cake. Let me save you some time: you will find the ground pasilla pepper and ground New Mexico chili pepper in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.
Once you mix up the Rockfish Dry Rub (below), which I am certain will work beautifully for Pacific Cod, red snapper or striped bass as well, all you need to do is rub it all over your fish and then fry it up!
- 1 lb. fresh rockfish fillets (or Pacific cod, red snapper or striped bass) ½'-3/4" thick
- ½ Rockfish Dry Rub Mix (recipe below)
- 2-4 tablespoons vegetable oil
- Heat skillet over medium heat until hot, then add enough vegetable oil to coat bottom of pan.
- Coat both sides of each fish fillet with the dry rub mix and place into the heated skillet.
- Fry on first side for about 3 minutes, until the bottom of the fish is nicely browned.
- Turn over with tongs and brown the other side for 2 to 3 minutes more, until the flesh is firm and opaque..
- Remove the fillets from the skillet with tongs and drain on paper towels.
- Serve with Caesar salad.
- 5 tablespoons smoked paprika
- 1 tablespoons garlic salt
- 2¼ teaspoons ground ginger
- 1 tablespoons ground pasilla pepper
- 2 teaspoons ground chipotle pepper
- 1 tablespoons ground New Mexico chili pepper
- ½ tablespoon ground mustard powder
- 5 teaspoons white granulated sugar
- 2 tablespoons kosher salt
- Mix all ingredients. Rub generously on rockfish, Pacific cod, red snapper, or striped bass before grilling or pan-frying.
A few notes about my cool new skillet:
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