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Blackened Fish



Filet of firm fish (Red, Drum, Tuna, Sheephead, Grouper)

3 oz. butter melted

Seasoning mix (Salt, cayenne, white and black pepper, chili powder, garlic, thyme, cumin

and or other seasonings).

Preferably in a cast iron skillet, and outside or under a good hood, heat the skillet

extremely hot. Pat the filet dry, press the seasoning into the flesh, pass the seasoned fish

through the melted butter and drop into hot skillet. When the fish turns white on the

edges, (about 4 minutes) turn it over. Remove the fish and dribble fresh butter on the fish.

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