Camera Girl is gone this week, so I'm drowning my sorrows in seasoning and fish, which has fewer calories than a margarita, I hope. Have a great weekend!
I do feel a little lost when CG isn't around--you know how the internet has made everyone lazy with information?--CG has made me lazy with everything else
This is gold, my wife loves her some blackened fish and I’ve never have really learned to do it. When she craves it I always think “ ugggh”. Thanks Chef!
I blacken most fish I cook--technically blackening fish calls for butter, but just plain jane cooking oil work just as well...it's perfect for jazzing up a super mild fish like tilapia
Omgggg Chef Buck I would watch your videos in high school (maybe middle) now I’m graduated from college and working, trying my hand at adulthood. I was exited to see your video on my feed 😭❤️
this is my first time making blackened fish and for the first time ive laughed in a cooking video mainly because something like burning fish can actually be a delicacy thank you sir
This blackened tuna looks super crisp and tasty. I like how you blacken the sides too. Gives a perfect feel to it. Loved the cherry served with it in the end as well. Thank you so much for sharing, Chef Buck!! I hope Camera Girl returns soon!
@@ChefBuckRecipes I think you did your best, and had a plain meat / steak look to it which otherwise would have been lost if coriander, chopped onions, celery etc was used for garnishing. This had a good BBQ look
@@jayhalley2642 Oh wait, it wasn't? I guess the end thumbnail was for other video. I was watching on my mobile so must have missed the name of the fish at start due to low mobile volume. Thank you for telling me! Tuna and even prawns would taste good blackened
It looks really good! The first time I ever saw a chef, blacken fish, I thought he was out of his mind... It was probably 40 years ago... this humongous chef, was making it live.... he burnt the CRAP out of that fish, and then fed it to other people... they were freaking out about how great it was! I've had it, and made it many times since then, and am a HUGE fan of blackened fish! I enjoyed your video presentation!
Great looking fish. Mine is frozen, so will try it tomorrow after thawing out. I like spices, but not too hot, jusy sassy flavor & colors. Thanks for sharing
I recently had breaded/fried fish... It was pretty darn good! Shortly after we ate I read the package and it wasn't made to be fried... Cooked really well though! Tasted really good too!
Chef Buck, love your new kitchen👍. I've cooking up some of your older recipes, like your egg w vegetable bake ect.. My family, and I love it. I have to give this recipe a try, it looks so yummy😋. Love you and Camera girl. God bless you😊🙏🙏
we've gone through a lot of kitchens over the years...we're currently at my mother-in-law's sitting out the pandemic...hopefully we'll get to a new kitchen or two by the end of the year. --Thanks a lot for watching our videos!
@@ChefBuckRecipes Good sir, I've been teaching linguistics for nearly 20 years at a noted university. Trust in me when I tell you that you are a veritable clone of Mr. Harrelson insofar as his speech patterns and vocal attributes are concerned.
Great looking fish, Chef. I was happy to see you listed camera management as 7-8th on the lists of CG's best qualities. You really would live dangerously otherwise!! Have a wonderful week, and hurry home, CG.
That looks super fantastico, Chef Buck! I never tried blackening food deliberately. I bet this easy technique would work with boneless chicken thighs. BTW, luvz to Camera Girl when she decides to sashay on back.
Question? How long before the fish is room temperature what's the internal temp when you start to cook? Is that safe still? I been worried about letting g fish sit out so I sousvide the fish to 103 for 30 minutes then I remove dry will coat with melted goat butter and then season and sear as you showed. Do love a blackened sword fish "steak".
thanks so much!...the kitchen is definitely a dangerous and unpredictable place without Camera Girl--I almost dropped the camera twice shooting this video, so CG better get back while the camera is still in one piece
I'm cooking swordfish in the video, but the other two photos are of blackened tuna...the last pic is blackened tuna on a biscuit with tomato and cream cheese, which is the dressed up evening version of a lox and bagel breakfast...tilapia, tuna, and swordfish are three of my favorites for blackening...I used to blacken catfish a lot
@@ChefBuckRecipes You make it look so perfecto :) I have a couple pieces of salmon I’m going to give it a whirl hopefully works out... love you & cg and all you do😍
this is probably the way I cook most fish since it's quick easy and flavorful--technically, blackening fish calls for butter--but I'll often make this same preparation with just vegetable oil and it's just as tasty
I saw your corned beef and cabbage recipe from a few months back. Are you going to be doing the official slab of corned beef this year for st Patrick's day on the channel?
The tomato part was very funny. That was a very nice-looking piece of fish, and yet it did not come out of a can. LOL I need to try this with my panini grill. You know, years ago when I first heard of blackened fish I thought it was so silly, but I felt the same way about bottled water and it is a billion-dollar industry now.
bottled water is silly...I've embraced the tap. Publix has some okay frozen fish sales...3 lb bags of frozen tilapia are a steal...I love fresh fish but it's a pricey gamble
I've been on a swordfish kick this year...it's pricier than tilapia, but swordfish is a fairly "steaky" cut of fish, so I feel like I'm getting a deal on steak that's delicious and healthier than actual steak
Someone told me years ago that the blackening had to do with marinating the fish-steak in soy sauce and oil beforehand. That trick hadn't work for me for all those years since, which made me think I was doing it wrong. Now I know better, thank you. (P.S. Maybe you have a recipe-take on the soy-sauce-and-oil marinade? Or was that "expert" just a moron?)
CG loves to marinate fish, especially in soy sauce concoctions, although I'm not much of a marinating guy myself. Food can certainly be marinated before blackening, but they're not the same thing. Blackening is technically coating food with butter, dredging it in seasoning, and cooking it on high heat. Sometimes I'll just use oil instead of butter, which isn't technically blackening, but the results are about the same.
1983 was the first time I cooked blackened meats. Cooking needs to be outside because of the smoke. The skillet needs to white ashen in color(water droplets will dance on the surface). The meats should not be more than 1/2" thick, or it won't cook through. 😋😋😋
@@ChefBuckRecipes Not that I know of ....but now a days there is a counter arguement to everything. Some might say diabeties, weight increase, illnesses, deaths caused by sugar, the sugar industry kills people etc...lol. 1 tbsp of sugar ..its true...proceed at ur own risk Chef Buck...ur YT channel is in odd times for sure
You want it to be a prime number, not an odd one. 15 looks predictable, so does 9, 21, and 33. 11 looks "off" because we have a decimal numerical system.
idk,, id hate to ruin a good piece of meat and the idea of burning spices just dont sound like its gonna taste good just like any other burnt or badly charred piece of fish or meat
![How To Blacken Fish [BUTTER vs OLIVE OIL CHALLENGE]](http://i.ytimg.com/vi/0BawhBpuYtU/mqdefault.jpg)
Camera Girl is gone this week, so I'm drowning my sorrows in seasoning and fish, which has fewer calories than a margarita, I hope. Have a great weekend!
LOL 😆
Looks delicious TFS
DO NOT save the dishes for her return.
Unless you want to eat a raw camera, crunchy but hard to swallow
Love fish so any fish recipe is appreciated. A man in love talking about the list of great qualities CG has. So sweet.
I do feel a little lost when CG isn't around--you know how the internet has made everyone lazy with information?--CG has made me lazy with everything else
This is gold, my wife loves her some blackened fish and I’ve never have really learned to do it. When she craves it I always think “ ugggh”. Thanks Chef!
I blacken most fish I cook--technically blackening fish calls for butter, but just plain jane cooking oil work just as well...it's perfect for jazzing up a super mild fish like tilapia
@@ChefBuckRecipes my wife likes her catfish that way, a lot of restaurants shy away from it for some reason. I will be hero after watching this.
Omgggg Chef Buck I would watch your videos in high school (maybe middle) now I’m graduated from college and working, trying my hand at adulthood. I was exited to see your video on my feed 😭❤️
thanks so much--that's super kind of you to say--I love your comment even though it makes me feel a wee bit older than I did before I read it
this is my first time making blackened fish and for the first time ive laughed in a cooking video
mainly because something like burning fish can actually be a delicacy thank you sir
*Everything looks so amazing and appetizing and well-presented and served! You really never fail to impress us*
thanks a lot!
This blackened tuna looks super crisp and tasty. I like how you blacken the sides too. Gives a perfect feel to it. Loved the cherry served with it in the end as well. Thank you so much for sharing, Chef Buck!! I hope Camera Girl returns soon!
thanks!--hope you're doing well--it was kind of a bland looking plate at the end but cherry tomatoes are an easy way to save the day
Would have tasted better ifitwastuna🤔😄
@@ChefBuckRecipes I think you did your best, and had a plain meat / steak look to it which otherwise would have been lost if coriander, chopped onions, celery etc was used for garnishing. This had a good BBQ look
@@jayhalley2642 Oh wait, it wasn't? I guess the end thumbnail was for other video. I was watching on my mobile so must have missed the name of the fish at start due to low mobile volume. Thank you for telling me! Tuna and even prawns would taste good blackened
@@MrDarshD A OK DDB ✌️
It looks really good! The first time I ever saw a chef, blacken fish, I thought he was out of his mind... It was probably 40 years ago... this humongous chef, was making it live.... he burnt the CRAP out of that fish, and then fed it to other people... they were freaking out about how great it was! I've had it, and made it many times since then, and am a HUGE fan of blackened fish! I enjoyed your video presentation!
Great looking fish. Mine is frozen, so will try it tomorrow after thawing out. I like spices, but not too hot, jusy sassy flavor & colors. Thanks for sharing
BTW , just brown on both sides to get a nice char and finish cooking in the oven.
The king from the south always brings it, have a great weekend, and stay safe
good to see you--hope you're doing well!
@@ChefBuckRecipes been two hard years lost my mother and you know the Corona thing we all suffer from , but alive and kicking :)
Awesome and easy 🙌🏽
I recently had breaded/fried fish... It was pretty darn good! Shortly after we ate I read the package and it wasn't made to be fried... Cooked really well though! Tasted really good too!
fish not for frying? I've never met the fish I wouldn't fry up (the family goldfish might get a pass...maybe)
Just l👀k at that blackened fish goodness. I do like that Chef Buck
it's just about the quickest fancy looking dish I make around the house
The way you looked in the camera and said you gotta be dangerous 🤣🤣🤣. I'm following!
Trying it for the first time, I’m marinating it first! Wish me luck in liking it😂🥰
Chef Buck, love your new kitchen👍. I've cooking up some of your older recipes, like your egg w vegetable bake ect.. My family, and I love it. I have to give this recipe a try, it looks so yummy😋. Love you and Camera girl. God bless you😊🙏🙏
we've gone through a lot of kitchens over the years...we're currently at my mother-in-law's sitting out the pandemic...hopefully we'll get to a new kitchen or two by the end of the year. --Thanks a lot for watching our videos!
One of the things I like about you is that you sound EXACTLY like Woody Harrelson. Too funny. Love your fish, my man.
Woody Harrelson? --no one's ever said that before--now I gotta go back and listen to myself
@@ChefBuckRecipes Good sir, I've been teaching linguistics for nearly 20 years at a noted university. Trust in me when I tell you that you are a veritable clone of Mr. Harrelson insofar as his speech patterns and vocal attributes are concerned.
Great looking fish, Chef. I was happy to see you listed camera management as 7-8th on the lists of CG's best qualities. You really would live dangerously otherwise!! Have a wonderful week, and hurry home, CG.
CB ain’t dumb Mrs Robinson
ha!--yeah, if I said CG's number 1 quality was operating the camera I'd probably be in trouble :^)
@@ChefBuckRecipes For your sake, I trust that CG does not read this...
Good recipe and tutorial.
thanks!--I appreciate you taking a look
Thanks for making the video. This will be my first time cooking it myself.
That looks super fantastico, Chef Buck! I never tried blackening food deliberately. I bet this easy technique would work with boneless chicken thighs. BTW, luvz to Camera Girl when she decides to sashay on back.
I like the use of the term "deliberately" in your comment, it's highly relatable
Thank you so much for sharing your recipe it was delicious I used mahi-mahi.
Awesome Chef Buck
Thanks for the honest video. I’m making swordfish now! Exactly like you just did!
Chef Buck, you look great. Love a blackened fish🙏🏼
Blackening fish is my go-to method for cooking fish lately, although I like a nice baked fish, too
Yum! Set out a tuna steak this morning. Now I know how I'm gonna make one kick-ass dinner.
tuna is one of my favorite fish to blacken...I love the meatiness of tuna, and its super mild taste really benefits from all that seasoning
Question? How long before the fish is room temperature what's the internal temp when you start to cook? Is that safe still? I been worried about letting g fish sit out so I sousvide the fish to 103 for 30 minutes then I remove dry will coat with melted goat butter and then season and sear as you showed. Do love a blackened sword fish "steak".
Lol! It does look dangerous and unpredictable! I love y'all! Be blessed Chef Buck and Camera Girl! See ya next week! 💖
thanks so much!...the kitchen is definitely a dangerous and unpredictable place without Camera Girl--I almost dropped the camera twice shooting this video, so CG better get back while the camera is still in one piece
Love this recipe and so easy!!! 😊❤
Looks delightful is that sword or tunafish? Looks amazing... I live for a good piece of blackened fish 😍
I'm cooking swordfish in the video, but the other two photos are of blackened tuna...the last pic is blackened tuna on a biscuit with tomato and cream cheese, which is the dressed up evening version of a lox and bagel breakfast...tilapia, tuna, and swordfish are three of my favorites for blackening...I used to blacken catfish a lot
@@ChefBuckRecipes
You make it look so perfecto :) I have a couple pieces of salmon I’m going to give it a whirl hopefully works out...
love you & cg and all you do😍
Never blackened up fish. Sounds delicious 😋.
this is probably the way I cook most fish since it's quick easy and flavorful--technically, blackening fish calls for butter--but I'll often make this same preparation with just vegetable oil and it's just as tasty
I always wondered how to do this! I’m glad I found this haha, Jesus is surely good to me and I thank you for the help sir! :)
thanks for checking the video out--blackened fish is pretty easy
Nice job😀
Enjoyable video. Good job.
Yes never too much spice. I would suggest instead of using regular butter, use clarified (ghee) instead . It has a much higher smoking point. 😊
I saw your corned beef and cabbage recipe from a few months back. Are you going to be doing the official slab of corned beef this year for st Patrick's day on the channel?
This looks really good. 👍🏻
My favorite part is when he says you have to use an odd number.
Chef Buck and I are going to gel just fine:)
Yum , regards to CG - she sure did miss a super dish this week.
I bet CG is up to her elbows in ice cream and fried chicken this week (but I try not to think about that)
The tomato part was very funny. That was a very nice-looking piece of fish, and yet it did not come out of a can. LOL I need to try this with my panini grill. You know, years ago when I first heard of blackened fish I thought it was so silly, but I felt the same way about bottled water and it is a billion-dollar industry now.
bottled water is silly...I've embraced the tap. Publix has some okay frozen fish sales...3 lb bags of frozen tilapia are a steal...I love fresh fish but it's a pricey gamble
What kinda fish is that? That's a really thick piece of fish 😋
Oh for a big, fat slab o' swordfish! Thanks!👍🙂
I've been on a swordfish kick this year...it's pricier than tilapia, but swordfish is a fairly "steaky" cut of fish, so I feel like I'm getting a deal on steak that's delicious and healthier than actual steak
@@ChefBuckRecipes I agree. Love swordfish. I won't eat tilapia because my mind is warped. Too much imagination!😄
That looks good! And keep being dangerous 😅😂
Tasty.
thanks!
Hey uncle Buck when are you going to make some giant flap jacks!
This and your cauliflower pizza crust... Mmm mmm mmmmmm 🤤
T. Y. Great video!
Someone told me years ago that the blackening had to do with marinating the fish-steak in soy sauce and oil beforehand.
That trick hadn't work for me for all those years since, which made me think I was doing it wrong.
Now I know better, thank you.
(P.S. Maybe you have a recipe-take on the soy-sauce-and-oil marinade? Or was that "expert" just a moron?)
CG loves to marinate fish, especially in soy sauce concoctions, although I'm not much of a marinating guy myself. Food can certainly be marinated before blackening, but they're not the same thing. Blackening is technically coating food with butter, dredging it in seasoning, and cooking it on high heat. Sometimes I'll just use oil instead of butter, which isn't technically blackening, but the results are about the same.
3 is a prime number.
Oh a bit of carbonized fish! Does increase the taste significantly!
this will be the meal of choice for robots in the future
1983 was the first time I cooked blackened meats. Cooking needs to be outside because of the smoke. The skillet needs to white ashen in color(water droplets will dance on the surface). The meats should not be more than 1/2" thick, or it won't cook through. 😋😋😋
My wife used to burn food long ago that sometimes I would salivate if I heard the smoke alarm.
I've never set of the fire alarm in my mother-in-law's home, so that's probably a sign that I need to check that they're actually working
Every fish has a name so don’t be shy to share it with your viewers
😊
throw in a Tsp of sugar with that amount of spices and its pretty authentic. The sugar is a secret peeps
sugar never hurt anything (right?)
@@ChefBuckRecipes Not that I know of ....but now a days there is a counter arguement to everything. Some might say diabeties, weight increase, illnesses, deaths caused by sugar, the sugar industry kills people etc...lol. 1 tbsp of sugar ..its true...proceed at ur own risk Chef Buck...ur YT channel is in odd times for sure
4:11 all the chicks in the neighborhood fawn over me because I'm a badboy like that.
How to burn fish... Or anything for that matter..
You want it to be a prime number, not an odd one. 15 looks predictable, so does 9, 21, and 33.
11 looks "off" because we have a decimal numerical system.
I hope you're still putting up videos! I also hope your camera girl hasn't left you in a dumpster for dead 🤣
Dropped my favourite cast iron pan on my glass cooker top and smashed the top. Put the pan out in the garage after that.
ouch!--sorry hear that!--I'm using my mother-in-law's stove and I have nightmares of mucking up her kitchen
Need to get yourself a Blackstone griddle
NOURISHED
THE BLACKENED FISH 🐠 🐟??????
Did you like the recipes?
👍
That is burnt
The only video i see thus far where the fish wasnt raw in the middlem
B A D V I D E O
Should have cut the blood line out it makes it taste bad
idk,, id hate to ruin a good piece of meat and the idea of burning spices just dont sound like its gonna taste good just like any other burnt or badly charred piece of fish or meat
Easy JUST BURN IT
You burnt the shit outta it
Damn whatever happened to using utensils?😳. Nobodys gonna say it? 😝
Blackened fish? I just use spray paint myself.
It looks over cook.