Instructions: Coat fillets with melted butter. Combine seasonings and dust fish in seasonings.

When skillet is very hot, carefully add fillets to pan. Cook for about 2 minutes, depending on the thickness of the fillets, or until charred. Flip fish over and char other side.

Spread mayonnaise on sandwich rolls, add sliced tomato, lettuce and blackened fish.

This recipe yields 4 servings.

Comments: Paul Prudhomme, the legendary New Orleans chef, is generally credited with bringing blackened fish to the American culinary forefront. Although not as popular now as a when first introduced, blackened food is still a crowd pleaser. The secret is to use an extremely hot skillet, preferably well-seasoned cast-iron and to cook the fish outdoors. Blackening, when done properly, cause a great deal of smoke and may set off your smoke alarm. If you have a high BTU portable burner, set it outside, fire it up and heat the cast-iron skillet until it is hot, really hot. Use firm fish fillets with a medium to high oil content. Salmon and snapper work very well.

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