Tanya Ramagos’s Blackened Red Fish
2 boneless red fish fillets
1 tsp butter
lemon juice
Chef Paul Prudhomme's Blackened Seafood seasoning
Melt butter in a large skillet over medium heat. Sprinkle the fillets with the Chef Paul's seasoning and lemon juice on both sides, then gently lay in buttered skillet.
Cook, flipping often, until blackened on both sides.
Contributed by Tonya Ramagos, author of Secret Admirer... Someone is sneaking anonymous letters in Alexis Berkley's locker. Could it be the boy of her dreams?
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