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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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