Blackening is a cooking technique commonly used in the preparation of fish and other foods. Though often associated with traditional Cajun cuisine, it is in fact a modern invention of chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, and then cooked in a very hot cast-iron skillet.* It is very wise to prepare a 'blackened' dish in a well-ventilated area as it can get quite smoky.

Blackened Orange Roughy

2 1/4 pounds orange roughy
3/4 cup butter, melted
2 tablespoons seasoned salt
3/4 cup butter
1/2 cup lime juice
1/8 teaspoon salt
1/8 teaspoon white pepper

1. In a small saucepan over low heat, melt 3/4 cup butter, and transfer to a shallow pan.
2. Dip orange roughy filets in 1/2 cup of the melted butter, coating all sides. Sprinkle with seasoned salt and place in a very hot skillet. Carefully add remaining 1/4 cup melted butter to the top of the fish (it will flare). Turn after about 2 minutes, and cook for another 2 minutes on the other side.
3. Meanwhile, melt another 3/4 cup butter in a skillet and stir in lime juice, salt, and white pepper, until heated through. Serve the snapper with the lime butter sauce.

Makes 4 servings.

*Source: Wikipedia.

Cooking Tip: Substitute with red snapper.