Blackened Fish - Trout and Reds
I used a freezer bag full
Blackened Fish seasoning
Slowly melt the butter (do not burn) and pour into glass baking dish.
Heat either a black cast iron skillet or griddle to high heat. If you need to, wipe the surface down with olive oil first to prevent sticking and to keep butter from burning.
Remember, this is a quick-sear process since fillets are typically pretty thin.
Dredge the fillets in the butter on both sides.
Lay on another platter
Generously sprinkle one side of the fish with seasoning (I like Louisiana Fish Fry Cajun Blackened Seasoning).
Quickly put the fish, seasoned side down on the griddle, and then season the top side.
Sear each side only about a minute and a half.
There will be some smoke, so be sure your vent is on high.
Flip fish to the second side and have your serving plates ready.
At this point, it's nice to have an assistant handing you plates so that you can serve the sizzling fish directly onto each individual plate.
© Capt. Wendy Wilson Billiot, BayouWoman.com