Turn up the heat (and open a window) in your house with this classic southern preparation.
2lbs snapper or flakey white fish
1 cup melted Butter
1 cup TJ's Blackening Powder
Turn your fan on and window open, this will get a little smokey! Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with TJ’s Blackening Powder, and gently pat mixture onto fish. Place fillets into hot pan. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
TJ's Tip: Never be afraid to add a sauce to a recipe! Mild recipes can take a bold sauce. Full flavored ones (like this one) are complimented by a mild sauce. We like TJ's Creamy Mustard Sauce or Remoulade for an easy addition to this recipe. Or thicken TJ's Lobster Bisque, add a dash of hot sauce and add Crawfish Tailmeat to pour over the finished fish. Laissez les bon temps rouler!
2lbs snapper or flakey white fish
1 cup melted Butter
1 cup TJ's Blackening Powder
Turn your fan on and window open, this will get a little smokey! Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with TJ’s Blackening Powder, and gently pat mixture onto fish. Place fillets into hot pan. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
TJ's Tip: Never be afraid to add a sauce to a recipe! Mild recipes can take a bold sauce. Full flavored ones (like this one) are complimented by a mild sauce. We like TJ's Creamy Mustard Sauce or Remoulade for an easy addition to this recipe. Or thicken TJ's Lobster Bisque, add a dash of hot sauce and add Crawfish Tailmeat to pour over the finished fish. Laissez les bon temps rouler!