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Old 12-31-1998
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Blackened Fish

People often worry and fret over how to cook fish. We prefer the simple approach as follows:

For 4 people,

4 filets or steaks of fish (count on 1/2 pound per person) 1/2 cup of butter or olive oil your choice of seasoning:
Cajun seasoning
blackening seasoning
basil, thyme, salt and pepper
lemon pepper and salt
4 lemon wedges

The key to successful blackened fish is a cast iron skillet or heavy cast aluminum skillet. The temperature must be very hot to seal in the juices, and leave a wonderful crispy outside.

Wash the fish and pat dry with paper towels. Sprinkle with the seasoning of your choice, and place in melted butter or oil in very hot pan. For filets, cook 1 to 2 minutes per side. Steaks need 2 to 3 minutes. Serve with lemon wedges.

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