I love Cajun food, particularly Blackened Redfish, but since I didn’t have any Redfish, I substituted Tilapia. I made these the same time as I made my Cedar Planked Lemon-Pepper Tilapia. As before, I had this bag of Tilapia just sitting in the freezer, so I figured I’d do something with it.
The raw materials…
I split the bag in half. I blackened 6 fillets and cedar planked the other 6.
I used a variation of a recipe from Terry Thompson’s The New Cajun-Creole Cooking cookbook. Here is the recipe I used to “paint” the fillets.
|Dry Ingredients||“Wet Ingredients”|
I melted the butter in the microwave on low heat, then stirred in all the rest of the ingredients and allowed the mixture to cool. Once cool I painted each fillet on both sides with the mixture and let it marinate for about 3 hours.
Painting the fillets…
While the fillets were marinating I started a full chimney of Kingsford briquettes. I used half of the lit coals to fill a Weber basket, and the rest I spread in a single layer to toast cedar plank for the other fish I cooked.
Lighting the coals…
Laying ‘em down…
I let the cast iron griddle heat for about 15 minutes over the weber basket. You’ll know when your griddle/skillet is ready, because the cast iron will get a bit of a gray haze on it.
As soon as you put the fillets on they will produce prodigious amounts of smoke. They will sear and begin to cook immediately. Be careful that the spits and sputters from the fish and butter don’t burn you. You may be tempted to lift the fillets or move them. DON’T! You will touch this only once, when you flip it over. It took these about 3 minutes per side.
The finished product…
These tasted as good as they look. One fillet never made it in the house. I brought out a fork and plate and ate it there at the grill.
Lessons Learned/For next time…
The Tilapia was a little too tender for this recipe. A couple of fillets got mangled in the turning. In addition, the weather was cold that day so I had to watch the heat on the second round of fillets. I can’t wait to try this with some Redfish or Red Snapper next time!
OOH, I can smell the Cajun seasoning!!!!! Where did you get the cast iron skillet for the Weber? Inquiring minds need to know….. Take Care and God Bless 🙂 Kenny T
It’s actually made for the Big Green Egg. I bought it on Ebay.
I wish Weber would put out their own that would fully cover
half of the grilling surface.
I actually found it on Ebay. It’s made for the Big Green Egg though. It doesn’t fit 100% but it is great for what it does.
Good stuff. I like your blog!
Thanks for stopping by, and taking the time to comment. I really appreciate it.
Looks fabulously crispy and mouth watering.
It was definitely great. I’ve done the same thing with wings, but didn’t document that cook.
Thanks for stopping by, and taking the time to comment
It was great, I need to make it again!