J-Doc's Blackend Fish Recipe

[J-Doc]

Tonight's dinner menu was cajun blackend striper! YUM! I no longer have to wait till I get to go to south Florida to have fresh blackend seafood. I thought I'd share the recipe.
You can alter as you would like but this to me is A-W-E-S-O-M-E!!!

So here are the ingredients with photos.

This is just my "grillin' spices. LOL! I keep it simple. I mix a few together and call it good.

Spices are shown for reference
- 1 tsp of Mrs. Dash Lemon Pepper
- 1/4 tsp of Cilantro
- 1/4 tsp salt
- 1/2 tsp Emeril's Original Essence
- 1/2 tsp Weber's New Orleans Cajun Seasoning (Omit if you don't want your mix spicy)
- 1/2 tsp Tony Chacheres Cajun Seasoning (Omit if you don't want your mix spicy)
- 3 TBS Red Lobster's Seafood Seasoning (or any crab boil seasoning mix)

Here is the sauce ingredients:
- 1 tsp Lawry's Teriyaki Sauce
- 8 TBS A1 Steak sauce (nothing is better with seafood than A1!! Especially grilled shrimp)
- 1/2 tsp Soy Sauce Louisiana Hot sauce (Omit if you don't want your mix spicy)
- 1/2 tsp Chocolate syrup..........DON'T LAUGH....just trust me here
- 1 tsp Worcestirshire sauce
- 1-2 drops of LA Hot Sauce
- 1/4 BBQ sauce (I used Sweet Baby Ray's BBQ Sauce)
- 1/4 tsp of brown sugar

Take fish and rinse after filleting.
Soak fish overnight in 2tbs of salt and 3tbs of baking soda with 1 gallon of clean water.
This gets the "fishy" oder off of the meat and enhances the natural flavor of the fish without the gamey flavor you can have some times.

When prepping to cook fish, rinse fish after soaking overnight to remove salt and baking soda.
Place fish on clean plate and then sprinkle the spice mix over the meat.
Turn meat and sprinkle on other side and sprinkle spice mix.
Place meat on grill
(I take alum foil and bend the ends up on the sides to hold the juices in)

Take sauce mix and delicately drip small portions on top of fish. Carefully so not to wash spice rub off of meat.

Cook meat unitl it reaches 139 degrees inside. Some meat will fall apart when trying to lift or check for temp.
I used an automotive laser temp gauge to check my internal meat temps! LOL!


Serve with your choice of fixins'. I used Uncle Ben's rice pilaf. If you like, squeeze a fresh lemon over the top. I did not but whatever floats your vessel. :-)

Enjoy!

[duckydoty]

Made my mouth water

[wc1063]

Looks great!!!

[J-Doc]

Made my mouth water

That will stop after you take a bite. You'll be reaching for a glass of tea quickly!! LOL!!

I forgot to mention. For less "cajun" or spicy/hot, omit the hot sauce and the cajun seasoning. Then use a little less seasoning mix on the fish. A little goes a long long way. But if it's blackend cajun you want....you shall have it! LOL!!

[fishinwrench]

- 1/2 tsp Chocolate syrup..........DON'T LAUGH....just trust me here

After devouring that batch of chili you "tipped" me, I have no doubts. None at all !

[J-Doc]

And I owe you so much more than a batch of chili. :-)

Geez. Maybe I should pack the Holland and swing by your place with some steaks. :-). You think the chili was good........WHOA HOOOOOO NELLIE!!!!

[fishinwrench]

You don't owe me squat....but don't let that stop ya

[J-Doc]

You don't owe me squat....but don't let that stop ya

LOL!! No problem.

[kjackson]

Stomach is growling after reading that...

[Pepe]

Ohhhhh SON! that will make yo belly tummy happy - I guaranteeeee