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Blackened Redfish

BrianGSDTexoma

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I made these pickled Cucumbers last week as part of a seared tuna recipe. Man where they good. Had to make again. I think can reuse the liquid. Here is the recipe:

Pickled Cucumbers ▢ 1/2 cup rice wine vinegar, Kikkoman ▢ 1/2 cup water ▢ 1/3 cup sugar ▢ 1 1/2 teaspoons kosher salt ▢ 1/2 teaspoon red chili flakes, dried ▢ 2 6-inch japanese cucumbers, or Persian, cut into ⅛-inch slices. Boil and pour over cucumbers. Let sit 30 minutes and refrigerate.

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Made some sauteed patty pan squash. Had some left over cauliflower mash so made a fried patty. I thought the fish was thawed but went I temp it in pan was only 65. Turned heat down to finish and ended up turning out really good. I do not use high heat when I blacken as I do not have a vent but it comes out great. I need to work on plating! Thanks for looking.

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Last edited:

chef jimmyj

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That plate look good. I've Blackened in Restaurants but agree too Smokey at home. I remember seeing a newly Thinner Chef Paul, talking about how he now BRONZES Seafood instead of Blackening. Bronzing is the same meat and Seasoning, just Sautéed at 350°F rather than 600°F+.
I find Bronzed Fish is sweeter and you can taste the seafood...JJ
 

BrianGSDTexoma

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That plate look good. I've Blackened in Restaurants but agree too Smokey at home. I remember seeing a newly Thinner Chef Paul, talking about how he now BRONZES Seafood instead of Blackening. Bronzing is the same meat and Seasoning, just Sautéed at 350°F rather than 600°F+.
I find Bronzed Fish is sweeter and you can taste the seafood...JJ
I think I prefer it this way. The fish is so moist and still has the flavor.
 

JLeonard

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I'd win no prized on my plating either. But what you got on that plate looks darn good. I'd not turn it down.
Jim
 

SmokinAl

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I love blackened anything, and yours sure looks good!
Al
 

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