Print Friendly Recipe
- 3 sticks butter, melted
- salt, to taste
- black and red pepper, to taste
- 6 fish fillets, 8 oz (224 grm). each, cut to 1/2 inch thick
- Heat skillet over very, very, high heat until beyond the smoking stage, about ten minutes.
- Dip each fillet in butter, coat well, sprinkle on seasoning or mix in bowl and dip fillets in.
- Place in skillet and pour melted butter on top of each ( careful of flames).
- Cook until looks charred, about two or three minutes.
- Turn over and repeat.
- This recipe comes from my dad. He always used a
black iron skillet. Of course it is CAJUN!!!!
A note from the editor: Be sure the house is well ventilated if cooking indoors--it will set off your smoke alarms!
Blackened fish may be done in a cast iron skillet on a barbeque grill or propane burner (camp stove).
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.