Blackened Gulf Fish with Sautéed Crabmeat

This recipe is a coastal favorite – one Deanie’s Seafood is proud to have featured in Chef John Folse’s cookbook “Hooks, Lies and Alibis,”  published in December 2009.

1 Cast Iron Skillet
(2) 6-8 oz fish fillet (Any type of fish that is no more than a 1/2 inch thick)
2 tblsp Vegetable Oil
1 tblsp Blacken Seasonings
8 oz Fresh Louisiana Lump Crabmeat
2 tblsp Butter
1 Green Onion (Chopped fine)
Salt and Black Pepper to taste
To Prepare Fish:
1. Heat Iron Skillet over medium high heat for 10 minutes
2. Rub fish fillet with vegetable oil until well coated
3. Sprinkle Blacken Seasonings generously over both sides of filets
4. Place filets on dry white hot Iron Skillet (Be very careful as oil from fish will pop very quickly)
5. Cook for 3 to 5 minutes depending on the heat of your burner or until a dark crust begins to form on the edge of the fish
6. Using a metal spatula, flip the filet and cook for 2-3 minutes then remove and place on serving plate
To Prepare Sautéed Crabmeat:
1. In a sauté pan over  medium heat, melt the butter until it begins to bubble
2. Add green onions and crabmeat, sauté for 2-3 minutes
3. Salt and pepper to taste and pour equally over the two blackened fish fillets
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