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BLACKENED FISH Recipe

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This recipe for BLACKENED FISH, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 (6- to 8-ounce) redfish, grouper, or catfish fillets (about 1/2 inch thick)
1 cup unsalted butter, melted
2 tablespoons blackened fish seasoning
Lemon wedges

Directions:
Directions:

Dip fillets in melted butter. Sprinkle 1 teaspoon seasoning evenly over both sides of each fillet. Press seasoning into fish, and place on wax paper.

Heat a large cast-iron skillet over medium-high heat 10 minutes or until smoking. Place 2 fillets in the skillet, and cook 4 minutes on each side or until lightly charred. Transfer fillets to a serving dish; cover and keep warm. Drain butter from skillet, and carefully wipe clean with paper towels.

Heat skillet 5 minutes or until smoking. Place 2 fillets in skillet, and repeat cooking procedure. Repeat with remaining 2 fillets. Serve with lemon wedges.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Prep: 5 min., Cook: 36 min. Chef Paul Prudhomme created this dish in the 1980s. This makes a lot of spicy smoke, so it's best to cook it outside over a burner or on a stove with a strong exhaust fan

 

 

 

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