Blackened Fish
A traditional method for blackened fish involves cooking fillets in a hot cast-iron skillet, ideally outdoors to prevent smoke.
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Instructions
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Preheat a heavy cast-iron skillet on a 500 F grill for 15-30 minutes, or over medium heat on the stove for 3-4 minutes.
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Reserve 1/2 cup melted butter for serving; pour the remaining 3/4 cup into a shallow dish.
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Dip each fillet in butter, then season both sides with Cajun blackening spices.
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Place fillets in the hot skillet, in batches, cooking until the bottom is almost black, about 2-3 minutes.
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Carefully flip fillets, pour a teaspoon of butter over the cooked side, and continue cooking for 2-3 minutes, or until an internal temperature of 150 F is reached.
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Remove fish from the pan and serve immediately with the reserved butter.