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Blackened Fish With Quick Grits: Difference between revisions
Blackened Fish With Quick Grits (view source)
Revision as of 02:24, 31 December 2021
, 31 December 2021no edit summary
(Created page with "=Summary= Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It’s...") |
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=Summary= | =Summary= | ||
Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It’s particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter. | Blackening is a cooking technique that uses high heat and lots of seasoning to develop distinctive flavor by nearly charring the food in a cast-iron skillet. It’s particularly good for firm, lean white fish, such as catfish, snapper, trout or redfish. The fish is traditionally dipped in melted butter, then cooked in a dry skillet, but that can create billows of smoke. This smokeless method cooks seasoned fillets in oil to create a lovely texture. The cheese grits cook in just under 5 minutes, but are extra flavorful from cooking in chicken stock and still creamy as a result of added milk and butter. | ||
== | ==Yield== | ||
4 servings | 4 servings | ||
== | ==Time== | ||
25 minutes | 25 minutes | ||