2 scarlet snapper fillets (about 1 pound), skin removed
3 tablespoons butter, melted
1/4 cup blackened seasoning blend
Cut fillets into 4 portions.
Heat a large, heavy skillet over medium-high to high heat 5 minutes, or until skillet is v
ery hot but not smoking.
Meanwhile, brush top sides of fillets with melted butter. Sprinkle evenly with half the bl
ackened seasoning blend.
Turn fillets over gently with a spatula, brush second side with butter and sprinkle with r
Brush skillet with remaining butter. Sear fish 2 to 3 minutes per side, or until center tu
rns from clear to opaque (white) and fish is just beginning to flake with a fork. Serve im