On Line Cookbook
Blackened Fish
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  • 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).

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