Cajun cooking: Blackened fish

March 4, 2008 7:04:58 PM PST
Spice up a healthy fish meal. Try blackened fish! Here to show us this easy recipe is the executive chef at rRoux Louisiana Kitchen, Sarah Rocio Gomez.

Blackened Fish Recipe
Yields: 6 servings

6 (8 to 10 once) redfish, red snapper or white fish fillets
1 cup melted butter
2 Tbsp. paprika
1 Tbsp. dried garlic flakes or powder
½ tsp dried thyme
½ tsp oregano
1 Tbsp. kosher salt
1 tsp ground black pepper
1/2 tsp cayenne pepper
1 tsp piment d'espelete


    Heat a large cast iron skillet over high heat at least 5 minutes.
    In a bowl place the melted butter. Dip fillets in butter coating each side well.
    Lay butter-fillets on a large platter.
    On a mixing bowl combine all seasonings.
    Sprinkle both sides of each fillet generously with seasoning mixture.
    Place fish into hot skillet, no more than 2 pieces at a time.
    Cook uncovered 2 minutes or until underside looks charred.
    Turn fish over and poor more butter on each fillet.
    Cook 2 minutes more.
    Remove fish to a sheet pan and place in oven to keep warm.
    Repeat process with remaining fillets.
    Serve with more butter atop and a wedge of lemon.
About Roux Louisiana Kitchen:
Roux Louisiana Kitchen, which celebrates its opening on March 13, 2008, transports the festive spirit, soulful jazz and bold flavors of New Orleans to San Jose's Santana Row. The 240-seat restaurant showcases the boldly flavored, multifaceted cuisines of Louisiana, including many of the Creole, Cajun and Soul Food specialties that have made the Pelican State a Mecca for food lovers. Roux Louisiana Kitchen also boasts another New Orleans signature-the soulful rhythm of live jazz-that makes it feel like Mardi Gras every day. As they say in the Big Easy, Laissez les bons temps rouler!

Roux Louisiana Kitchen is owned and operated by Sylvia and Eduardo Rallo's Resmex, the owner-operators of San Francisco's successful Colibrí Mexican Bistro and the popular Consuelo and Thea Mediterranean restaurants in San Jose's Santana Row. Located at 3055 Olin Avenue, Suite 1005, Roux Louisiana Kitchen is open every day for breakfast Monday through Friday from 7:30 a.m. to 10:30 a.m. and lunch is served seven days a week from 11:30 a.m. to 3:00 p.m. Dinner hours are Sunday and Monday from 5:00 p.m. to 10:00 p.m., Tuesday through Thursday from 5:00 p.m. to 11:00 p.m., and Friday and Saturday from 5:00 p.m. to midnight. Voodoo Hour (Happy Hour) is served Monday through Friday from 4:00 p.m. to 6:00 p.m. For more information and to make reservations, visit our website at

About Executive Chef, Sarah Rocío Gomez:
Born and raised in the historic town of San Luis Potosi, Mexico, Executive Chef Sarah Rocío Gomez attributes her passion for authentic Mexican fare to the culturally vibrant and highly flavorful seasonal cuisine she experienced during her childhood. As the current executive chef of the Resmex Group-an enterprise with seven diverse restaurant concepts in Northern and Southern California-Gomez masterfully showcases the magic of traditional Mexican and Mediterranean flavors, using time-honored recipes and ingredients from the homes and cocinas found in the heart of Mexico.

After graduating high school, Gomez attended the Universidad Claustro de Sor Juana in Mexico City, where she earned her bachelor's degree in Gastronomy. In 1996, her scholastic aptitude gained her a spot on the first-ever Mexican team to make it to the International Culinary Exhibition in Berlin, Germany, where they accomplished an outstanding feat, capturing two gold medals. Gomez continued to pursue her culinary education, earning degrees from the prestigious Culinary Institute of America in New York and Le Cordon Bleu in Paris, as well as attaining an international sommelier accreditation from the Universidad de Turismo y Ciencias Administrativas in Mexico City.

In 2000, Gomez accepted the position of executive sous chef for Mexico's former President, Vicente Fox Quezada, where she served celebrities and dignitaries alike, including George W. Bush, Tony Blair, Bill Clinton and Elton John. "I was asked to join the president's culinary team because I understand the intricacies of classic Mexican cuisine," says Gomez. "My goal was to present Mexico's culture and heritage through the dishes I created for the many international guests who came through the doors."

At Amaranta Cocina Mexicana, Gomez expertly blends a variety of rich flavors, textures and traditions, to create a menu that showcases Mexico's time-honored dishes. "At Amaranta, we have revived ancient recipes with traditional cooking techniques and given each a contemporary flair without sacrificing its integrity," Gomez says. "These are very special recipes from the past, including regional favorites from coastal regions that are not often found outside of Mexico." Specializing in the local cuisine from her youth, Gomez's menu is every guest's gourmet guide for exploring the multifaceted culture of Mexico.