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Blackened Striper or Tuna
No matter what size fish you catch, if you blacken, then you need cut the pieces to 3/4 to one inch thickness.
I use Paul Prudhommes blackened redfish mix, but any blackening mix will work.
If your fillets have any bones, DE-BONE THEM.
If you have an outdoor cooking area, use this. I use an outdoor gas ring that I fry turkeys with.
Heat an iron skillet so it is smoking. Med-high on gas or electric ranges. While the pan is heating stage everything you need. Cut and dry your fish, coat each side liberally with blackening spice. Have 6 or 8 pats of butter ready.
With the pan hot, throw 1/2 of the butter in to the pan, use a tool to spread the melted butter around, 1-3 seconds max. Put the fish on immediately, and do not touch it for 2-3 minutes. Shake the pan to check for the fish to release from the pan. Once the fish releases, move the fish carefully to a plate, add the remaining butter to the pan, and repeat the cooking process with the uncooked side.
Prepare all your sides before because the fish takes about 4-6 minutes depending on the size of your fillets.
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