Recipe(tried): Blackened Fish and Creole Seasoning

Blackened Fish
serve 6

6 fish fillets of your choice
60 g unsalted butter, melted
2 T. Creole Seasoning (shop-bought or recipe followed)

Wipe the fillets with a damp paper towel, checking for stray scales. heat a large,heavy-based frying pan until very hot. Dip the fish into the melted butter and then in the Creole seasoning. Place the fish flesh-side down in the frying pan and sprinkle the skin, too, with the seasoning. Cook for 2 minutes, then turn and cook briefly on the other side. The fish will become almost black on the outside, but if cooked for only a short time, the inside remains moist.

Serve immediately.

Creole Seasoning:

2 T. hot paprika
1 T. onion salt
1 T. garlic salt
2 t. freshly ground black pepper
1 t. cayenne pepper
1 t. dried thyme
1 t. ground dried oregano

Put all ingredient into a jar and mix well. This keeps indefinitely if properly stored in an airtight container.

** this seasoning is more than what you need for the fish dish. Save the rest for chicken breasts or other dishes.