Blackened Rock Cod

Discussion about cooking seafood and fresh water catch.
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SVonhof
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Blackened Rock Cod

Post by SVonhof »

I will be making this tonight in my cast iron pan on the Camp Chef burner outside. I have never done it, and will follow the recipe on the Paul Prudhomme's Blackened Redfish Magic seasoning. According to the recipe, it will smoke a lot, so cook it outside.

The plan is to pair it with a small salad and some charred corn tortillas and guacamole.

I will try to grab a picture of it.

And no, it's not going in the smoker, but it will be smoking!
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
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gandrfab
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Re: Blackened Rock Cod

Post by gandrfab »

Should be great, we have Paul Prudhomme blackened grouper and amber jack.
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SVonhof
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Re: Blackened Rock Cod

Post by SVonhof »

It turned out great! I was unsure how much seasoning to use, so I did two on the lighter side and one a bit heavier. Now I know, go with the heavier.

Didn't smoke as much as I thought it might, but it is a good idea to heed the advice and do it outside.

I didn't crank up the heat on the cast iron as much as I should have from the beginning. The Camp Chef is a 30k BTU burner and I had it on med-low for about 5-6 minutes before putting the fish on, but it was breezy and around 55° outside, so I should have had it hotter. I turned it up to med-high as soon as I put the fish in.
Image
Image
The edges look green because of the LED lights, it really wasn't green.
Image
Image
No plating pictures, but you get the idea!
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
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Smokin Mike
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Re: Blackened Rock Cod

Post by Smokin Mike »

I would definitely slam my face into a plate of that! There's something about cooking outdoors that makes food taste better.
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