Blackened Rockfish

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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

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