6 - 8 rockfish fillets
1/4 - 1/2 cup butter, melted
Coat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 – 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets, you should cook for several minutes per side. We had this over the weekend because the local store had some beautiful rockfish. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your locale, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Be careful because some blackening seasoning is hotter than others.
If you get a seasoning that is too hot, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp. of mayonnaise and 1 Tbsp. of dill relish.