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Cajun Blackened Catfish
Reviews:
June 11, 2012

As the submitter recommends, I always use a cast iron skillet (on the charcoal grill) to blacken fish - it can't be beat. This is a tried and true, classic and dependable preparation for blackened fish. I did use grouper, however, as I don't care for catfish. The blackening seasoning is what really stood out for me - it's a nice, balanced blend, although as a personal preference I backed off on the cayenne somewhat.

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