I'm not sure what I did wrong, since I followed the recipe exactly (other than cutting it down to 2 servings). I got the oil hot, then put the rubbed fish in. After about 2 minutes, it started smoking, but I figured that was part of the recipe. When I turned it over after 3 minutes, the bottom side was black, but again, I figured, well, it's "blackened", so it was probably fine. After another minute of cooking, I had to turn on the overhead fan and open two windows because of the smoke. After another minute, I couldn't stand to be in the kitchen because I was coughing so much on the smoke. I had to stop it. I put the fish on a plate. The smoke stopped -- yay! Unfortunately, I was not able to flake it with a fork. I hope it was overdone and not underdone. The flavor was very good, and I'd make it again if I could figure out how to keep it from smoking so badly.
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I'm not sure what I did wrong, since I followed the recipe exactly (other than cutting it down...