Sarasota's Blackened Fish

Step 1: Seasoning ... Add all the seasoning to a small jar, bowl, or even a ziploc bag. Mix to combine. This will stay several months in a pantry, if you decide to make extra. It is delicious.

Step 2: Fish ... The first thing, is to let the fish come to room temperature. You never want to cook with cold seafood.

Step 3: The Pan ... It really is important to you a good heavy duty pan for this. Preferably, cast iron. The high sustained heat is what creates the 'blackening' or blackened fish. A heavy duty stainless pan will also work, but I don't recommend a non-stick pan. You won't get the same results And, cast iron is NOT expensive; and a great pan to have in your kitchen. I do this using my cast iron pan right on the grill. This is very quick cooking; so, have the rest of your dinner ready to go.

Step 4: Butter ... It's all about the butter for this dish. Don't try to skimp.

Step 5: Butter and Season ... Add the melted butter to a pie plate or flat dish; and melt in the microwave or oven, just until melted. Then, dip you fish into the butter, set on a plate; and, sprinkle the seasoning on both sides. Make sure to season it well on both sides.

Step 6: Cook ... Add the fish to a screaming HOT pan; this is where a cast iron pan is important. It is already seasoned and makes the perfect pan to cook this in. If you don't use a cast iron pan ... such as a stainless pan; I suggest you spray it with a non-stick spray, or add a teaspoon of olive oil right before you add the fish - so the fish does not stick. As soon as you add the fish to the pan, add a teaspoon of butter on top of the fish. Cook about 2-3 minutes, then flip. Obviously, this will depend on the type of fish. This is based on a average fillet, approximately 1/2" thick. Once you flip the fish, and another spoon of butter over the top. You can add any remaining butter - if you have any, to the pan. The second side will take a bit less time. It's done and yes, it will looked burnt - it isn't! You have no successfully "blackened" fish.

Step 7: Serve and ENJOY! ... It is absolutely delicious as is; but, tarter, remoulade, and lemon aioli are all good condiments. Mango or peach salsa, cucumber relish, corn and pepper salsa (I have a recipe here on RecipeZazz for it); or, just about anything you like - and try a simple squeeze of fresh lemon or orange. Great served with coleslaw, pan fried potatoes or rice. Also, makes a killer sandwich topped with slaw as well. Stick to a fairly firm whitefish, rather than salmon, etc. A great way to prepare the fish!!