How To Make Blackened Fish | Chef Jean-Pierre
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- čas přidán 5. 07. 2023
- Hello There Friends! Blackened Fish is incredibly delicious, but don't let the name deceive you. We won't be burning the fish. Instead, we'll be incorporating an exceptional Blackened Seasoning that will leave you craving for more! Join us and discover the art of flawlessly cooking Halibut to achieve a flaky and juicy texture throughout. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/fish-recip...
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
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❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
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❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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chefjp-com.3dcartstores.com/ - Jak na to + styl
Many instructors are good at showing HOW, but Chef tells us WHY. Love that!
most arent even good at showing how... barely show WHAT to do. JP is the best
Chef JP is the most entertaining and educational chef I have ever seen❤
@@kylec0511 Yah, but woe is Me. I just made fish(was nice) & now this vid.
Elizabeth, you hit the nail on the head.
@@robertakerman3570 bummer. I got lucky, fish is scheduled for Saturday so this video is perfect.
Please don’t change the length of your videos. 😊 This is one of my favorite cooking channels on CZcams.
AGREED
Can't be long enough!
Same. They're so damn calming for some reason. Chef is the master of being silly and chill.
@@jamesevans909 My therapy if U will.
I agree too! Chef is very uplifting. I usually end up watching multiple videos to get my daily fill. This my favorite channel period lol.❤
Please don't shorten your videos.
That fish looked fantastic.
Never shorten Chef... never... please... we love it. Let them tic tock all they want... we will rock the kitchens with your teachings! I have brought my game up for sure! Thank you so much ❤
Don't EVER change how you do things! I come here because of how long it is, and how much you explain.
Touche" . Well said . . .
Chef never hurry! I like the why and he how you explain and whoever likes 60 second video they don't have to watch it! No food worth eating takes 60 seconds to prepare! Don't stress! Hugs and love 🤗💞 That dish is ridiculously good! Yum!
I made beurre blanc with dill last night. First time I’ve tried it. It turned out perfectly by following the video. Served it over salmon. Our guests raved about it. Thank You Chef - I’ve learned so much from you.
There are those who CAN...and those who TEACH. My favorite Chef is a combination of BOTH!
Chef JP...your videos are fantastic, informative and entertaining. Please don't shorten your videos. We love your stories and advice!!! ❤❤❤❤ this channel Chef JP
As someone who doesn't like fish I have to say that Chef J.P's swordfish recipe was amazing, I think this one deserves a try as well
For me your channel is about the art of food making. It’s not gluttonous and all about eating. Take your time Chef, I learn so much about the art And science of cooking
Who wants shorter?
Not me!
Chef puts a smile on face every time!
The freeze pack on the fish is a fantastic idea. I've always used ice but the melt water is a pain.
Hello there, Chef! I made this recipe last night with cod. Other than eliminating the corn - didn't have it, the fish turned out great despite cod being very fragile. Thank you for sharing your knowledge, skills and 54 years of being an awesome individual! High five to Jack and crew as well. Thank you, Chef.
Ever since I started watching this guy, my cooking has went from a 6 to a 10. I learn so much from him!
I can now just make things with his techniques.
Everything works better!
Jean thank you for taking out all the apprehension of making a mistake while cooking. “Even a child could do it” makes cooking fun. Your videos are entertaining and informative don’t shorten them. You pass on so much information and make it easy to learn techniques. Jack you are a master at you profession. You cover Chef well both on camera and on recipe back-up. We eat better and have even lost weight butter and all.
When Jack doesn't crack Me up/ CJP comes to the rescue.
@@livvyweimar7362 I've never eaten so much butter. My clothes are a little loose(this is not a weight loss miracle).
JP could just boil water and make it look joyous. Thanks for this recipe! Definitely gonna try it.
My first video was making butter, and ive been hooked ever since
I love how when he tastes the food it’s like the first time every time! His Contagious enthusiasm for food is an inspiration!
Best teacher I've ever had
Since I discovered you about 2 weeks ago, I’ve made clarified butter, roue, bolognese, pork chop with sage mushroom sauce, beef stock - all beautiful! 😘😘
I totally love Chef Jean Pierre. Greetings from Iceland ;), i watch each and every episode that is in his channel, great guide for cooking and in human language even a child could... yeah you know
I'm so lucky living in a small fishermans village and I love fish! This is a must-try! Thanks!
And your films are so good, you can make them in advance!
THank you chef Jean for giving me the confidence to cook so many dishes. Your videos are amazing with just the right balance of humour. You remove the snobbery from fine cooking
This was the first Jean Pierre video I ever watched. I just searched “blackened fish” because I was going to make some. I watched this and instantly subscribed! So many of chef’s dishes I’ve made over the last few months!!
🙏🙏🙏👍❤️
Great video, the only problem here in the UK these days is the cost of fish. Yesterday I was in TESCO and they had Halibut, £50.00 per Kg! I will try the recipe but probably use Cod or Haddock. Keep up the good work and don't change, we like it as it is.
I love your videos. I do wish they were longer. You're a great teacher
Chef you recapture FRENCH CUISINE as I was trained in the 70s . All these years as a professional chef myself, its a pleasure to watch your video, Bon appetite
this chef is so good theres other chefs not complaining about him...jean peirre in my opinion is the best chef in the world easly
Oh chef! I just love your videos … please make them as long as you like, I watch the entire thing and often repeat segments. I always giggle at your butter comments, because I love butter, just as much as you do, I think. I enjoy serving our meals in an “elegant“ way.
This video is making my mouth water and I think I need to go buy some fresh fish right now!
Love your HUMILITY. Something you don't find often on CZcams channels. You don't take yourself too seriously even though you are a Master Chef.
Thank you !!
I for one, would be okay with longer videos! Think these are great lengths but if a recipe calls for more time or more time for explanation, I’m all for it!
🎉 It’s obvious chef Jean Pierre loves to cook. His enthusiasm and personality are contagious. His recipes are not over complicated and they can be completed fairly quickly. He reminds me of the male version of Julia Child. I love watching his videos. This is my go to channel for recipes!
Chef you make these videos as long as you want. I know I will watch all to the very end and never complain! I love the time you take to explain the way you do certain things. This is what makes your videos priceless!
Always happy to watch a Chef Jean-Pierre video!
“Even a child could do it, really!” It would be cool to see Jack do a show~ even though he’s not a child. . . and I agree with the others who say, “take as much time as you want”! We love your shows and the added footage after~ we love you!!
I could watch all day. I’ve learned more watching than I have by reading for years.
You are an amazing Chef . How easily you touch frying fish on pan by hand . Pleasure watching you alway .
The best Chef JP on the planet.
Chef this recipe is fabulous! I've made blackened fish fish before, but it was always missing something; that "je ne sais quoi". I believe that sauce is the answer!!! I have some nice cod fillets so I'll be making this this weekend! Yum!!!!!
Never stop talking! We LOVE the instruction you give so we understand why. BEST CHEF ON THE INTERNET!!!❤❤❤
I LIKE YOUR LONG VIDEOS!!!!!!!!
I know you have to appease the viewers, but I really enjoy your older videos that show your talent in some of the more complex recipes.
The thing I love about your videos is that you admit when you can just go buy a seasoning at the store. So many cooking channels will say OK now go get a farm raised pheasant from the east of France that has been fed only on acorns.
You’re like OK you can use chicken you can use turkey you can use whatever you want.
He is a true old school chef. Techniques classical training.
In Thanksgiving: ( USA 🇺🇸) btw : Mr. Fabulous Jean- Pierre ( Master Chef and Presenter- Awareness- Excellent Cooking- Culinary) : thank you 😊: again, thank you 😊
Hi !! Chef Happy Monday watching replay some how I missed this video. The blackened fish looks delicious. The fish looks so pretty and golden brown . My parents Anniversary was July 6, I Made them a beautiful salmon with a wine lemon 🍋 butter sauce , Asparagus, beautiful sweet potato, green toss salad 🥗 garlic bread . The meal came out so good my parents really enjoyed it . I been cooking for 10 years already . Cooking is my passion love to cook . God has definitely given me a gift to cook . Thank you for sharing. God bless you Chef. I will make the mango 🥭 salsa 😋 looks delicious.
Your explanations are not long they are just rightvand very entertaining....im trying them weekly...delicious thanks
This looks magnificent. Fish is definitely my favorite and the lemon sauce is delightful. Superb presentation yet again.
I don't know why he is so worried about time I will watch this guy for hours and hours and have done it
Beautiful, Chef. Been waiting for some of these sauces and recipes from your cookbook... Hope you and Jack are having fun. I bet his mom is so happy
just made my 1st clarified butter amazing!! I love your teaching Chef, you entice us all to cook, as a result of your channel many people now cook and enjoy doing so, your joy and passion shines through and we love you!! comedic, fun , educational and a joy to watch
Don't for get to make garlic puree and fresh bread crumbs too. Always perfect to have handy in the kitchen.
@@daphnepearce9411 totally agree my friend
Just a fantastic teacher. He's amazing teaching all of his culinary knowledge. We are all blessed to watch is show.
Chef, your video's could be 4 hours long and I'd be grateful and happy to watch for your instruction. Thank you!
Longer videos are perfect and great, understanding why, how and the critical details is everything. You’re dropping knowledge and entertainment. I feel bad for the people who think it’s too long, because they are missing out.
Chef, I made your recipe yesterday, exactly as you instructed, and my wife proclaimed it to be the best fish dish she has ever tasted anywhere. I told her that it was all due to Chef Jean Pierre, so we both want to thank you!
In Thanksgiving: ( USA 🇺🇸) : btw: The Presentation ( Awareness- Excellent Cooking - Culinary) is outstanding: again, outstanding
Dinner plans .....planned, thanks chef!!! P.S. There's no such thing as a "too long" Chef J.P. video.........Cheers!!! My wife chimed in in the last minutes......"if we took a shot every time Chef said butter.....". I think she's on to something 😄
Huzzah! I'm not the only one that waves my pan around to cool it down. Great video Chef, my wife will really appreciate this. I've never tried to do blackened fish at home.
I'm a pan waver too
That is a lovely summer dish! Fruits and seafood go together surprisingly well.
Relationship goals: Find someone who loves you as much as Chef loves fish.
Excellent! Don't worry about the length of the videos, they are perfect and we won't be going to Tictactok!!
Great recipe and presentation Chef... Always the rule of three for sure... 🙂
Thank you for sharing the blackened seasoning its like you read my mind. By the way I like you just the way you are.
Hey Chef! Love the videos. In a lot of your videos you say, "It's so simple even a child could make it!" I was wondering, could you please make a video of something that in your opinion isn't simple? I think it would be amazing to watch for the entertainment value even if the average home cook couldn't make it very easily. Thanks!
Check out his stuffed duck breast. He says in the beginning this is not simple
Your videos are NEVER too long. You and Jack always make my day. ❤❤❤
Wow, that's so fancy and delicious! gonna do it right now (as the master says).
Chef Jean Pierre you don't take too long you are my favorite Chef i watch you more than anyone
The ice pack thing to keep the fish fresh is genius. So glad you shared that.
Your videos are NEVER "too long," I would prefer to watch your videos to a movie - the longer, the better!
🙏🙏🙏❤️
don't mind the time of your vids... i like all the details and your comments..... you are so blessed with the gift of cooking and a clever way to explain the methods.... we love it
Chef never worry about the timing of your videos. We watch to learn, see what words you make up, and to see what funny things Jack says or emojis of Jack’s response. If you don’t cook all the fish, how is Jack going to eat? Tik Tak Tok 😅😅😂😂 Jack how about some summer grilling recipes for on the Barbe? Just an idea.
I’ve been waiting for you to do a blackened fish recipe. Well worth the wait. As usual you don’t disappoint CJP!! Thank you.
My wife doesn’t like seafood.
Looks like I’m eating this one alone. :)
Definitely one to try, if a child can do that I can as well. Welcome Chef
A picture on a plate, another recipe for me to try, thank you Chef
Chef lease ignore the people that say your videos are too long, they are not, they are just the right length to get the method across clearly, plus we need your anecdotes and passion to come through too. Keep up the great work :)
Thank you 🙏
❤Jean-Pierre
Elegant is right
I believe I will make this for dinner tonight.
I am fortunate like you to live at the beach. I could almost taste your bite of this delectable halibut. Thank you so much as always for this delicious recipe my sweet!
Don’t kid yourselves. Jean-Pierre is a true master chef. I’ve cooked at home for 30 years and he teaches me something with every video.
WOW! So easy to make, So delicious and well balanced. I loved the limoncello sauce and mango salsa. An AMAZING recipe!
I can’t help but smile at how happy you always are when you come to the part to add butter. 😂
Better long videos that cover everything, than short videos that skip important information.
Your shows and teachings have elevated my homecoming. Thank you for doing what you do!
Chef Jean-Pierre, your videos are the perfect length. Don't let anyone tell you differently.
Really enjoy your cooking videos JP 😊
Can you please make recipes that young people can make it quick, simple and easy
High on nutrition 🙏
Yet another winner, Chef. I tried to make your Lobester Bisque, it was an adventure. Will see what may friend think! Cheers Chef!
Hi Chef Jean-Pierre! Please don't make your videos shorter, the longer they are, the better. I really enjoy watching your videos because you explain everything you do, and why. This looks delicious! I always put lemon on my fish, so the sauce will be perfect!. I've added it to my folder. Thank you so much for sharing!
Never change your timeing or length of videos! Sometimes I just watch you to cheer the hell up! Your mannerism is priceless!
Your a one of a kind treasure!🥂
My wife doesn’t like fish. I love it so I’m gunna have to try this with her this weekend.
Could not have been easier to make and so DELICIOUS. I did use store bought blackening seasoning, which made the job even easier. I made this dinner for a bunch of friends. EVERYONE loved it - especially the limoncello sauce and the mango salsa. For desert, I served you strawberry shortcake - very unique and a real show stopper.
That looks absolutely divine!❤ You have spoiled me for ALL other cooking shows.
You and Jack are awesome.
Loving the summer run of Limoncello.
And every time chef calls it Tik Tak Tok, I lose it. Ça c'est bon!
Love what you do chef!!!
Don’t let these folks with ADD try and boss you around!!
I love the time you take to show us how it’s done right!!
Chef! I love making your fish recipes! They are always a hit with my husband and me. The thing that's great is they are actually quick dishes to make.....and easy too. Perfect for summer! Thanks Chef!
I love it here!!!! Don't change a thing❤. You're like that favorite teacher everyone had in school. Certainly a class I get excited about showing up for. I've shared your channel with a favorite niece learning how to cook. Thank you for your time and grace.
Chef Jean Pierre, thank you for your wonderful videos. I learn something every time I watch one. Question, you often add a bit more pepper or salt or a bit more of the herb you are using, but you do it without tasting, who do you gauge when to add more? Is it by sight, sound, smell, or simply your experience? Thanks a bunch.
0:45 Chef: "Sounds fancy, but it's easy to do" Me: "Yes, with this Mise en place, this looks totally easy 😀. Ok maybe not easy, but totally worth it!"
This channel needs multiple thumbs up buttons. Definitely going to try this dish. Outstanding job Chef & Jack
Simple and elegant! ❤
The longer the episode the better! More time to learn from our master chef!
This recipe is a timely gift. I have a slab of grouper in the freezer, and I've been trying decide how to season it.
I will be grilling over charcoal, and I have half a lime. That should do.:)
Hi my name is Don and I’d like to share a char-grilled fish recipe that goes great with grouper. I use 50/50 “Try Me Tiger” seasoning (formally “Praise Allah”) and Swiss Knorr’s “Aromat”. For basting, clarify a pound of butter (I heat it in a microwave then let it sit and separate, then pour the fat off). Mince a couple of shallots, 2 large cloves of garlic, zest 2 small limes and their juice. Pour the clarified butter into a microwaveable container with the other ingredients and mic on high for 30-45 seconds (this sweats the shallots). Let cool, then use to baste the fish while cooking. A LITTLE flame-up is desirable but no black soot. The flame crystallizes the lime sugars and the result is amazing. I’ve had seafood haters try this and tell me that it tastes close to steak😊
@@donscott6431 thanks for the tip!:)
This is a hall of fame performance from chef. He talks about how the addition of limoncello reduces the need for butter AFTER adding six tablespoons of butter. And then puts a piece of parsley on top of the plated fish for precisely 15 seconds.