blackened sea bass

[ChinookSlayer]

2nd degree burns? OWWW! :shocked: :shocked: I actually had a similar thing happen a very long time ago, but the blisters were not as large (1.5" :shocked: ).

A good friend of mine taught me how to cajun real good, with no oil splashing around:

First, get your pan as hot as you can. For cast iron, this actually burns the seasoning out of it. Personally, I take it down just a notch so I don't loose all of my seasoning. In any case, really smoking hot is what you want.

Next, you take your fillet, and roll it around in some melted butter. Then completely coat each side with your cajun seasoning. You can buy the stuff premixed in the spice section of your favorite supermarket.

Now flip the fillets onto the hot cast iron. Smoke will go everywhere, so this is best outside. Cook for only a couple of minutes.

After cooking only a couple of minutes, flip the fillets over. Take some of your left over melted butter, and drizzle over the fillets. This will keep them from drying out. Watch for the flames. Hot cast iron and butter tends to flash up briefly. Cook for a couple of more minutes.

Because the cooking times are short, you need to keep your fillets down to no more than 3/4".

This is pretty much the standard method my wife and I always use for cooking Sturgeon.

[Bait O' Eggs]

I will bet the hand wasnt tough, pound on a piece of meat long enough and it will tenderize it.

Probably ruined your manacure though.

What did you pay a pound for the fish?

D'oh

[OceanBlue]

C&E - I feel for ya. I did one worse last year when we decided to try marlin. Pilar told me not to, but did I listen? NO! I went ahead and flipped the dang fish and splashed myself with grease... 2nd degree burns (one almost deep enough to be 3rd) up and down my right hand and arm, shoulder and chest. :shocked: Still have scars. Keep those burns clean and dry man... and watch for infection.

Needless to say, I listen to Pilar when he tells me to let him cook.

[royalfish]

OOOUUUCCCCHHHHH, that hurts. I usually put my fish in with a long handled spatula but still get some hot spots. Guess a guy could try a glove of some sort. Blackened ling is awesome also, but blackened steelhead is right up there also.
[img]graemlins/applause.gif[/img]
Will be by your slip this weekend and will look for you.

Waaaaaaa, Just a little 2nd degree burn.
After being a welder for over 30 years the little ones hardly hurt.

Keep it clean C&E. Are you fishing (sleeping?) for tuna with us this week end?

[CATCH AND EAT]

Thats up to Tom, Lee. I have informed him of the situation. Really want to go and most likely will. Just waiting to hear back from him. Burns are bandaged but pretty tender today. Certainly the size of the blisters would give Dolly Parton a run foe her money. :shocked: :grin: Lee, I have welded since I was 16. Only had two other burns of the likes of this one. Nothing like hot slag in a shoe. :shocked: Or dripping hot tar on the web of your hand. [img]graemlins/eek13.gif[/img] I think the tar burn was the worst though. Sizzle, sizzle

Kevin, I took Cindy Lou home last weekend. She is in the garage awaiting some upgrades. May take her to Tilly a time or two. Have to wait and see. Really need to do a shakedown cruise before I trailer her that far. I am sur we will eventually meet. Perhaps at a Looney TUNA meeting or other i-fish event.

BOE, Tender yes, tasty no. I payed for it with a pound of flesh. Can't wait to see it start draining.

[kamloops]

Bernie, the decision is all yours,
It looks like Hogenmin wants to go and has accepted. He had to go to a concert last week and had to cancel.
If nothing else Bernie, you can ride along for the view.

[OceanBlue]

C&E - Saltwater is an awesome antiseptic. You couldn't do better than to drag it through the ocean. Watch the tuna blood, but don't worry about getting it wet! (I know I said keep it dry, but I meant dry except for saltwater)

[CATCH AND EAT]

Okay Tom, I'm in. Let me know what time

[kamloops]

Looks like 2:45am for a 3:00am departure.
See you there.

OB,
Cider works better :shocked:

[puffins crew]

Keta,

ROFL! :tongue: :grin:

Peace, Tom

:grin:

[CATCH AND EAT]

Last Saturday I had the pleasure of fishing with Kamloops and the gang for bottom dwellers. Brought home some very nice Seabastians and thought I'd try my hand at blackening them babies. Notice I said try my hand at it? With fish approiatly seasoned and pan smoken hot I proceed to put the filet in the pan. The fish was fantastic on a bed of cocktail sauce with parsely and sauteed squash, zuccinni, onions, green and red peppers. One problem. You remember I said I was trying my hand at it right? Well, I did just that. Second degree burns on the tops of two fingers from a greese splash upon the arrival of the fish to the pan. Huge blisters on each finger measuring 1.5 inches to the middle finger burn and pointer finger burn has a blister measuing an inch long. HURTS like heck too. But the fish was really good.

[Tacklebuster]

That sounds good, especially the part about second degree burns on your fingers and blisters the size of hot cakes :shocked: :shocked: :grin:

For real though, who really caught those sea bass

[puffins crew]

Thanks for the post,


The fish sounds wonderful, the pan fried hand sounds a little tough. :shocked: :grin: [img]graemlins/eek13.gif[/img]

Thats the way I have learned, buy going to the school of hard knocks.

Hope you heal up fast.

Peace, Tom