How To Make Blackened Fish | Chef Jean-Pierre

[@elizabethchisholm9856]

Many instructors are good at showing HOW, but Chef tells us WHY. Love that!

[@jecsquish]

most arent even good at showing how... barely show WHAT to do. JP is the best

[@kylec0511]

Chef JP is the most entertaining and educational chef I have ever seen❤

[@robertakerman3570]

@@kylec0511 Yah, but woe is Me. I just made fish(was nice) & now this vid.

[@timothyogden9761]

Elizabeth, you hit the nail on the head.

[@wait...what...]

@@robertakerman3570 bummer. I got lucky, fish is scheduled for Saturday so this video is perfect.

[@Traderbear]

Please don’t change the length of your videos. 😊 This is one of my favorite cooking channels on KZbin.

[@trinitywright7122]

AGREED

[@mamoruchiba752]

Can't be long enough!

[@jamesevans909]

Same. They're so damn calming for some reason. Chef is the master of being silly and chill.

[@robertakerman3570]

@@jamesevans909 My therapy if U will.

[@lukaslykus9599]

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.❤

[@iamaletha9946]

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 ❤

[@StretchFletcher]

Please don't shorten your videos. That fish looked fantastic.

[@Christopherhaden]

Don't EVER change how you do things! I come here because of how long it is, and how much you explain.

[@manyab9054]

Touche" . Well said . . .

[@zw8984]

Who wants shorter? Not me! Chef puts a smile on face every time!

[@sickaviator]

There are those who CAN...and those who TEACH. My favorite Chef is a combination of BOTH!

[@jamescrooks2964]

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.

[@camicri4263]

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!

[@essiebessie661]

I could watch all day. I’ve learned more watching than I have by reading for years.

[@michaelschroeck2254]

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!!

[@ChefJeanPierre]

🙏🙏🙏👍❤️

[@ontheguard]

JP could just boil water and make it look joyous. Thanks for this recipe! Definitely gonna try it.

[@rustyshackleford3278]

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

[@tripL7]

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

[@craigbrown7707]

Chef Jean Pierre you don't take too long you are my favorite Chef i watch you more than anyone

[@4aceshigh1957]

Excellent! Don't worry about the length of the videos, they are perfect and we won't be going to Tictactok!!

[@Idontwanttosignupist]

The freeze pack on the fish is a fantastic idea. I've always used ice but the melt water is a pain.

[@amber8181]

I love how when he tastes the food it’s like the first time every time! His Contagious enthusiasm for food is an inspiration!

[@keithsweat7513]

The late great Paul Prudhomme turned the world onto blackened red fish in the late 70's or early 80's, I love the stuff but I prefer Halibut, this will be my new go to! Yum!! with some red beans and rice!!

[@r1273m]

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.

[@lightanddreamsphotography7140]

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 :)

[@ChefJeanPierre]

Thank you 🙏

[@mikebozimowski8103]

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.

[@robertakerman3570]

When Jack doesn't crack Me up/ CJP comes to the rescue.

[@robertakerman3570]

@@livvyweimar7362 I've never eaten so much butter. My clothes are a little loose(this is not a weight loss miracle).

[@thigson189]

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.

[@sasr78]

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

[@th0r904]

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!

[@igorest2619]

Your videos are NEVER "too long," I would prefer to watch your videos to a movie - the longer, the better!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@JohnVoght]

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.

[@robertling9872]

The best Chef JP on the planet.

[@thomasholik8453]

🎉 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!

[@chrisg758]

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.

[@kathyc68]

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!

[@lauraSechelt]

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! 😘😘

[@MrHaukz]

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

[@MrGravylegs]

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!!

[@Samuel-H]

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!

[@maureenbrown3688]

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

[@mikearsenault9244]

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!

[@johnDukemaster]

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!

[@nicholegory3303]

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.

[@mikepatton7577]

Always happy to watch a Chef Jean-Pierre video!

[@jessecampbell562]

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

[@TaniaEstes]

Never stop talking! We LOVE the instruction you give so we understand why. BEST CHEF ON THE INTERNET!!!❤❤❤

[@dustyholth328]

I love your videos. I do wish they were longer. You're a great teacher

[@paulstevenwildlife]

Love your HUMILITY. Something you don't find often on KZbin channels. You don't take yourself too seriously even though you are a Master Chef. Thank you !!

[@1tonybricky]

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

[@daphnepearce9411]

Don't for get to make garlic puree and fresh bread crumbs too. Always perfect to have handy in the kitchen.

[@1tonybricky]

@@daphnepearce9411 totally agree my friend

[@mrhumpty]

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.

[@bbbb98765]

I'm a pan waver too

[@peterpidrak9501]

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.

[@kjsiii]

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!

[@holo6858]

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!

[@shinglepicker]

Check out his stuffed duck breast. He says in the beginning this is not simple

[@catherineforsey8777]

Your videos are NEVER too long. You and Jack always make my day. ❤❤❤

[@jmoodaachefjoe6368]

Nothing says Florida like mango salsa and fish with lemon cello butter!!! Wow!

[@denisedianda7686]

He is a true old school chef. Techniques classical training.

[@garethmartyndavies2250]

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

[@daveyk44]

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!!!!!

[@barryphillips7768]

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.

[@myVillage2323]

❤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!

[@chopz5881]

My first video was making butter, and ive been hooked ever since

[@sandyg8794]

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!

[@itsb9768]

Wow. Just finished eating this sauce with Mahi Mahi!! Thank you so much ❤please continue to do these videos for us; and don’t change a thing about the length, the longer they are the more information you are providing is how I see it.

[@shabbir8508]

You are an amazing Chef . How easily you touch frying fish on pan by hand . Pleasure watching you alway .

[@needleisure7335]

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

[@tomxavier4328]

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.

[@stevedemeter5629]

Just a fantastic teacher. He's amazing teaching all of his culinary knowledge. We are all blessed to watch is show.

[@johnwaltoniii6856]

Redfish black magic.😊

[@richardcorsillo9819]

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

[@jasonbean2764]

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.:)

[@donscott6431]

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😊

[@jasonbean2764]

@@donscott6431 thanks for the tip!:)

[@1954breconrise]

A picture on a plate, another recipe for me to try, thank you Chef

[@joycedix7560]

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!🥂

[@tntltl]

Thank you for sharing the blackened seasoning its like you read my mind. By the way I like you just the way you are.

[@chriscr21]

Great recipe and presentation Chef... Always the rule of three for sure... 🙂

[@WhiskeyandSmoke]

Your shows and teachings have elevated my homecoming. Thank you for doing what you do!

[@MaddenFaithful49]

Best teacher I've ever had

[@chrisn7188]

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.

[@johnwaltoniii6856]

Butter and bacon makes everything better 😊 Cook well and stay humble ❤️

[@Tomatohater64]

This looks magnificent. Fish is definitely my favorite and the lemon sauce is delightful. Superb presentation yet again.

[@DonPandemoniac]

That is a lovely summer dish! Fruits and seafood go together surprisingly well.

[@catherineforsey8777]

That looks absolutely divine!❤ You have spoiled me for ALL other cooking shows. You and Jack are awesome.

[@jesuspacevincenti3227]

Your explanations are not long they are just rightvand very entertaining....im trying them weekly...delicious thanks

[@ecleveland1]

I make blackened catfish topped with some large blackened shrimp and lump crab drizzled with a scallion béchamel sauce. My wife loves it!

[@tishnorman2726]

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.

[@PaulCapello]

Simple and elegant! ❤

[@MottiShneor]

Wow, that's so fancy and delicious! gonna do it right now (as the master says).

[@michelleharkness7549]

In Thanksgiving: ( USA 🇺🇸) btw : Mr. Fabulous Jean- Pierre ( Master Chef and Presenter- Awareness- Excellent Cooking- Culinary) : thank you 😊: again, thank you 😊

[@kalashnegi84]

Really enjoy your cooking videos JP 😊 Can you please make recipes that young people can make it quick, simple and easy High on nutrition 🙏

[@mitchellryan7509]

The longer the episode the better! More time to learn from our master chef!

[@chelleyroberts]

I can’t help but smile at how happy you always are when you come to the part to add butter. 😂

[@michaelogden5958]

Limoncello. I'd never heard of the stuff before a visit to Italy. I'm sure this sauce would be molto bene! Thanks, Chef!

[@gertlacher6634]

Definitely one to try, if a child can do that I can as well. Welcome Chef

[@SampsonMcdogg]

Made this for the family tonight, everyone loved it! Thank you chef!

[@DownButNotOutYet]

Good morning Chef J-P, the fish is perfectly cooked!! You have taken care of the ingredients so perfectly, every measure has complicated the fish. It is lovely to see the care you take in the food preparation as well as the ingredients to compliment the food and bring out the true flavours. Fish is very challenging to cook, you have to go just the right speed, not like steak that enjoys a good sizzle in the pan. Fish is more delicate, when you take a portion and see those big flakes, then you know it is perfect. Thank you for sharing and the "blackened" spice recipe. We love Cajun flavour. Kind regards.

[@davelebleuwoodworking127]

Excellent recipe, as usual. Please do not shorten your videos. We learn so much from you, and we appreciate it takes time.

[@ChefJeanPierre]

Thank you 🙏

[@blaisemacneil3870]

Yet another winner, Chef. I tried to make your Lobester Bisque, it was an adventure. Will see what may friend think! Cheers Chef!

[@barryphillips6658]

WOW! So easy to make, So delicious and well balanced. I loved the limoncello sauce and mango salsa. An AMAZING recipe!

[@jos2701]

This is perfect! I've been looking for a good blackened fish recipe. I'm definitely going to try this! Thank you, Chef! 😊

[@jimlipko999]

Love your videos, your humor cracks me up. I have been watching for months and as soon as my wife sees my face smiling she knows who I am watching. Of course I love the food you are cooking too. I'll be making something soon from one of your videos and will update you how it comes out.

[@mister_spaghetti]

Chef Jean-Pierre, your videos are the perfect length. Don't let anyone tell you differently.

[@markmower6507]

Especially utilizing the Mango in this dish I think that a Dry Shiraz like Yellowtail would work very well to cook with the dish and of course to drink with the dish...

[@ChefJeanPierre]

👍👍👍😋

[@sisterbarbarasfcc5299]

Just finished watching the video and it was WONDERFUL!! Thank you Chef!!😊

[@one4stevo]

This channel needs multiple thumbs up buttons. Definitely going to try this dish. Outstanding job Chef & Jack

[@jeremycorvialis4085]

Loving the summer run of Limoncello. And every time chef calls it Tik Tak Tok, I lose it. Ça c'est bon!

[@timothyconley9236]

Chef!! I continue to learn so much from your videos and I can’t thank you enough. I travel a tremendous amount of time with my electrical field services job, but I have learned and adapted many of your receipts and techniques to life on the road.

[@timothyconley9236]

@Chefjeanpeirre Chef, my apologies for misspelling recipes. I realized after posting that I had typed receipts in place of recipes.