Blackened (Cajun) Trout

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   ["Fillet the trout(fresh or thawed) about 25 mm thick (1-1/2"").", "Don't be afraid to substitute halibut, perch, shrimp, or any firm-fleshed seafood or fish for the char.", "Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat.", "Add Cajun spice and heat thoroughly.", "Place fillets in pan.", "Squeeze juice of one lemon into pan.", "Cook fish for about 5 minutes on each side.", "Serve with remaining lemon wedges and pan drippings."]

No additional tips available.