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Fish Bathed In Cajun Spices: It's Blackened Magic

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By TONY "FATSO" SICILIANO

The Tampa Tribune

Published: August 13, 2008

An absolute essential for any backyard warrior to have in his or her arsenal is a Cajun-style blackening rub.

For some people, as soon as they hear "blackening rub," they can only come up with a piece of pan-fried catfish covered with orange spice mix. That vision would be an appropriate one, considering that the best catfish dishes in the world come from the same place that created the blackening rub. But it would be wrong to only use it on catfish.

When it comes to this classic Cajun spice mix, it is time to take off the blinders and get ready to experience a new flavor as you take your grilling to a whole new level.

When it comes to blackened fish, catfish is only the beginning. In my experience, any fish would be complemented by using a blackening rub. Salmon, tilapia, grouper and tuna all grill wonderfully.

There are no changes needed in your grilling technique when you are incorporating the rub; just liberally sprinkle it on both sides of the fish. Remember that when you are grilling fish, your grill grate needs to be very clean, well-oiled and preheated before the fish get tossed over the flame. The same holds true for scallops and shrimp. Just line them up, plunge a skewer through them, cover with the spice rub and off to the grill they go.

The same technique can be used on chicken. It doesn't matter if you want to grill blackened chicken legs or a lean, boneless, skinless chicken breast, prepare the grill as you normally would and then douse the fowl with the extra flavor on all sides. If you're in the mood for some blackened pork chops, then by now you should know what to do.

Personally, steak is where I draw the line. I have never been a big fan of masking a good steak with overpowering spices and marinades. But you're the one who has to eat it, so if a Cajun-style steak sounds good to you, all of the same rules apply.

Red meat and a blackening rub can come together in delicious harmony in hamburgers. You can either use the rub in your meat mixture so the flavor will be evenly distributed in every bite or you can cover the outside of the patties with the rub or form a tasty crust on the outside. Whichever way you go, the results will be delicious.

By now, I hopefully have your mouth watering a little bit. Now all you need is a recipe for a good rub that you can put on the grilled fare.

TONY FATSO'S CAJUN BLACKENING RUB

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cayenne pepper

1/2 teaspoon mustard powder

3/4 teaspoon ground white pepper

3/4 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 tablespoons sweet paprika

1 tablespoon kosher salt

Combine all the ingredients and store in a tightly closed container in the refrigerator for up to two weeks.

Tony "Fatso" Siciliano is the host of "On the Grill Radio" from 2 to 4 p.m. Saturdays on WFLA, 970 AM. For information, go to www.onthegrillradio.com.

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