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trout or salmon (chicken or steaks) |
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| 1 stick |
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butter |
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Blackened Seasoning (recipe found in this cookbook) |
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| Over low heat, melt butter in a cast-iron skillet. As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with blackened seasoning, flip over again and coat the other side with seasoning. Now turn up the heat to medium-high and cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Add a little more butter whenever necessary. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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