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For blackened fish, I have used Tony Chachere's Creole seasoning to make that. You just put it on a plate along with extra salt and pepper and garlic powder. How much you use depends on how spicy you want it and how many fish fillets you are cooking.

I just do one at a time, because the skillet you use has to be on at least medium high heat, and it cooks pretty fast. Just put the fish on the plate with the seasonings and roll it in it a couple of times to
completely cover it. Let it cook on one side for about 3 to 5 minutes and then do the other side.

Blackened fish is supposed to be pretty spicy. I have had it in Corpus Christi, Texas and in Louisiana, too. It is my favorite way to have fish.

The directions are for fish fillets that are not more than 1/4 inch thick, usually, but your fillets, if they are thicker, may need more cooking time. Also, Cajun spices can be used. They are a little different, but good.

I hope my directions are not too vague or confusing or anything.
I hope everyone is well and happy.
Irma in San Antonio

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