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Blackened Striper
Heat
up your favorite cast-iron skillet and season your fillets. We
like cajun seasoning or Cavender's Greek seasoning, or lemon
pepper, but use what you like. Melt a couple tbsp butter
(optional) in skillet and add enough cooking oil to cover bottom
of the pan. When the skillet begins to smoke a little, add the
fillets and pester them while they sizzle so they won't stick.
As they reach whatever degree of blackness or brownness you like,
flip 'em over and do the same on the other side. Some folks like
to add picante sauce to the final stages of this for something
different.
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