Blackened Rockfish

 

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Blackened Rockfish

Ingredients

  • 6 - 8 rockfish fillets
  • 1/4 -1/2 cup butter, melted
  • Blackening seasoning

Instructions 

  • Coat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning
  • Allow coated fillets to sit for about 15 - 20 minutes
  • Fry in a heavy skillet on high heat
  • Expect lots of smoke and use your exhaust fan
  • Depending on the thickness of the fillets you should cook for several minutes per side
  • Rockfish is the local term here in Southeastern Virginia for striped bass
  • This is a very large fish and the fillets from this fish are very thick and meaty
  • If you cannot find rockfish fillets in your locale, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon
  • Be careful because some blackening seasoning is hotter than others
  • If you get a seasoning that is too hot, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbspof mayonnaise and 1 Tbsp of dill relish

Notes

Coat the fish with non-stick spray if you would prefer but, in our opinion, butter is always better

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