This dish is now considered a classic, but it was Chef Paul Prudhomme who brought the blackening technique to mainstream dining in Louisiana, along with a number of other inspirations. Be sure to use a very hot cast iron skillet and do not overcook your fish; it is the browning of the butter combined with the spices that makes for delicious results.

Ingredients

Seasoning

2 Tbsp (15 g) smoked paprika
1 Tbsp (7.5 g) Lawry’s seasoned salt
1 Tbsp (3.5 g) onion powder
1 Tbsp (9.8 g) granulated garlic
1 tsp (1.8 g) cayenne pepper
1 tsp (2.3 g) pepper
1 tsp (2.4 g) white pepper
2 tsp (3.6 g) dried thyme
2 tsp (3.6 g) dried oregano
2 tsp (3.6 g) dried sweet basil
1 tsp (2.5 g) celery seed

Fish

1 C (230 g) unsalted butter, melted and divided
6 8-oz (227-g) red drum or snapper fillets
1 lemon, cut into wedges
2 lemons, sliced

Directions

Seasoning

Combine seasoning ingredients in a food processor and blend until fine; set aside.

Fish

Preheat oven to 225˚F (107°C). Place ½ C (115 g) butter in a small bowl and set aside. Place remaining butter in a shallow bowl. Place cast iron skillet over high heat until very hot. Dip fish in butter and place on a baking sheet. Sprinkle generously with seasoning blend, patting in with your fingers. Working in batches, place seasoned side down in skillet and cook until seasoning turns dark, approximately 3 minutes. Transfer to baking sheet, cooked side down and place in oven. Drain excess butter from skillet and allow skillet to return to maximum temperature. Remove fish from oven and sprinkle uncooked side with seasoning blend, patting spice in with fingers. Place newly seasoned side down in hot skillet and cook about 3 minutes. Transfer to baking sheet. Spoon 1 tsp (5 g) butter and squeeze juice of one lemon wedge over each fillet. Cover and hold in oven while repeating steps for other fillets. Spoon another 1 tsp (5 g) melted butter over each fillet and serve with lemon slices.

Prep time: 15 minutes.
Cook time: 20 minutes.
Makes 6 servings.