Blackened Fish Fillets Recipe

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   ["1.", "Mix dry ingredients on large plate.", "2.", "Heat butter in heavy skillet (don't use lightweight or possibly non-stick skillet).", "Pour off all but 3 Tbsp.", "into 9 x 12 x 1 pan.", "3.", "TURN ON HOOD VENT and turn heat to high.", "4.", "Dip each fillet in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients, patting the fillets by hand.", "5.", "Cook fish on each side for 2 to 3 min, being careful when turning them over.", "The fish will look charred - ""blackened"" - and there may be some smoke, but not an excessive amount.", "The blackening forms a spicy, crunchy coating, sealing in moisture and flavor.", "NOTES : Use any type of fish you prefer - swordfish, redfish, whitefish, tuna, etc."]

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