Doesn't come without mixed feelings though.
You know two sides to a coin, every rose having its thorn and all that?
Well, this human feeding frenzy on reds is thought by some to have caused depletions in redfish populations. So much so that the Louisiana legislature had to pass fishing restrictions. Although the LSU AGCenter notes that redfish populations were declining slightly before the blackened redfish trend. We all know through various newsworthy events (and may even be tired of hearing about them) the kind of damage humankind can do to our beloved Gulf of Mexico. And I'm not normally one to rant and beat my chest over terribly serious topics here. But I can't help but find it unsettling--the idea that the proverbial "we" pigged out on blackened redfish so much that it may have been destructive to their populations.
My big issue with blackening, though--all about image, baby. When the blackening craze was at maximum, people far and wide thought that this is what Cajuns eat. Everyday. All the time. People started blackening everything under the sun--tuna, tilapia, shrimp, chicken, venison, each other. People thought that this was real Cajun food, cher.
Black, burnt-looking, super spicy food indicative of Cajun cooking? Wrong, wrong, wrong. If you've been around here for a while, you know it gets under my skin how people equate Cajun with taste bud killing spiciness. Or food becomes "Cajun" just because it has some hot sauce on it.
But, doggit, the proof's on the plate. And the truth is: plates get cleaned when something blackened is on them.
Important: Blackening should be done outside. Unless you want every smoke detector in the place whining at you and every scrap of fabric smelling like a spice factory fire for days afterwards.
I don't know. Maybe you're into those kinds of things.
Also important: Blackening requires super high heat. So you'll need to use a pan that can tolerate it. Cast iron is best and is traditionally used. (Although, let me stress again: blackening is not traditional.)
|This was my inspiration for the sauce, along with my leftover tasso.|
I use Creole mustard in as many things as possible.