Blackened Fish Recipe

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   Heat the butter and pour about half into each of four custard c. and set aside.

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   Brush each fish steak liberally with the remaining butter on both sides.

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   Mix together the spices and thyme and sprinkle generously on each side of the steaks, patting it on by hand.

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   4.

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   Heat a large frying pan and add in about 1 tbsp butter per fish steak.

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   When butter is warm, add in the fish, skin side down first.

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    Turn the fish over when the underside is very brown and repeat with the remaining side.

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    Add in more butter as necessary during cooking.

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    6.

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    When the top side of the fish is very dark brown, repeat with the remaining fish fillets, keeping them hot while cooking the rest.

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    7.

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    Serve the fish immediately with the c. of butter for dipping.

* Per serving · 4 servings · Values may vary.