Servings: 4

Ingredients

FOR THE BLACKENING SEASONING

• Historic Lynchburg Cajun Blackening Spice & Seasoning.
• Plus extra cayenne pepper if you like it really hot!

FOR THE FISH

• 4 fish fillets 6 ounces each, skinless - This is Icelandic cod pictured, but catfish or any favorite fish fillet will do.
• ¼ cup butter melted

Instructions

1. Mix the Historic Lynchburg Cajun Blackening Spice & Seasoning and extra cayenne pepper if desired together in a small bowl. Make sure it is blended evenly.
2. Brush one side of each fish fillet generously with melted butter.
3. Generously spoon on the blackening seasoning.
4. Heat a large cast iron skillet to high heat and add the fish fillets, buttery-seasoned side down.
5. Cook 3-5 minutes until blackened.
6. Brush or drizzle on the remaining butter, then generously add more seasoning.
7. Flip the fish fillet and cook another 2-3 minutes, or until the fish is cooked through and flaky.
8. Serve

Ron Appetit’