Blackened Black Grouper (and shrimp and crawfish tails!)

You get a three-for on this recipe.  We seasoned black grouper fillets, shrimp and crawfish tails with a Paul Prudhomme blackening seasoning blend.  Unless you have a GREAT vent/exhaust system in your kitchen, I recommend making this dish outside on the grill.  A large cast iron skillet is a must for blackening fish.

Make the blackened spice blend and you can store the leftovers in an airtight container for later use.  

1 T. paprika

1 t. black pepper

1 t. salt

1/2 t. cayenne pepper

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. dried oregano

1/2 t. white pepper

4 fish fillets, about 6 oz. each, cut 1/2 inch thick

4 t. butter, melted

In a shallow bowl, combine all the spices and herbs.  Heat a large cast iron skillet over medium high heat for about 10 minutes, or until very ho.  The skillet is the correct temperature if a drop of water evaporates almost immediately when dropped on the surface.

Coat the fish (or shrimp or what have you), shaking off the excess.  Cook the fish in the preheated skillet for 2 to 3 minutes or until the underside is dark brown. Carefully spoon about 1/2 t. of the melted butter over each fillet (try to avoid spilling the butter into the skillet because it may flare up).  

Using a spatula, turn the fish and spoon 1/2 of the butter over the blackened sides of the fillets.  Cook for an additional 2 - 3 minutes, or until the underside is dark brown and the fish is opaque but still moist inside. Transfer the fish to serving plates.

adapted from The Best of New Orleans, a Cookbook, by Brooke Dojny