Easy Blackend Fish

A Chance Meeting?

I have been searching lately for a good recipe for blackened fish, but you know how busy these days are. It's time to gear up for the holidays.

No extra time!

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Then a few weeks ago, I crossed paths with a precious lady, Chris Korodi, from West Monroe, LA. It was one of those chance meetings that really had nothing to do with chance. A mutual friend had invited her to our neck of the woods, where we had an opportunity to get acquainted. We shared a rich time of faith-filled encouragement. I appreciate predestined chance meetings.

Before we parted, she stuck a seasoning bottle in my hand and said, "Here!" I was delighted to see that it was some Louisiana Blackened Fish Seasoning made by her husband Chef Hans.

Easy Supper

Well, I knew what I was having for supper that weekend. I picked up some catfish fillets at the store and was pleasantly surprised at the ease of preparing the blackened fish. After generously seasoning the fish fillets, I added them to a heavy saucepan with a tablespoon of butter per fillet in it. This is according to the easy directions on the bottle.

After placing the fillets in the hot butter, I blackened or browned them on both sides over high heat. Then, I turned down the heat to allow the fish to cook until they were done. Voila! The fish was done in a matter of minutes.

So easy and, yes, so good! Very flavorful. I had removed some frozen crawfish etouffee from the freezer, warmed it up, and poured it over the fish. Of course, that just added another depth of flavor.

Later I used the same seasoning on some peeled shrimp that I had put on skewers. I grilled them over the stove on an oiled grill pan for about 3 minutes on each side. So yummy!

These dishes can be prepared for your holiday gatherings with ease. The shrimp skewers make great appetizers, or toss the shrimp into a salad for a light meal. You can search louisianawomanblog.com for more recipes for your holiday cooking.