Cooking your catch: Crispy blackened fish over brown rice

Thom Foote of Colbert has been kind enough to share his fish and culinary wisdom with us in a recipe he uses for salmon, halibut and other “denser fleshed” fish. This recipe can be used in camp as well. Of course it works great for fresh fish but perhaps more importantly it is a good recipe for cleaning out last year’s catch, Thom says. As a side benefit, it provides a dramatic show:

Cut fish into 1-inch or larger cubes.

Put into a large bowl.

Melt one stick of butter, pour over the fish and toss.

Add a large amount of Blackened Fish spices (store-bought) and toss to thoroughly coat.

While doing the above, on an outdoor grill heat a large, heavy cast-iron skillet just as hot as you can get it. Hint: areas of white on a grill grate indicate a piping-hot grill surface.

Throw fish mix into the skillet and stand back. This releases a large cloud of steam and smoke much like that of a small briefcase nuclear bomb.

Let the fish sear a bit and turn.  Continue until done. Serve with brown rice.

Note: The crunchy bits left in the pan are some of the best parts.