Capeshores Charters Blackened Striped Bass
You will need a cast iron skillet or flat griddle, a 2 or 3 burner propane grill and a good sized bass fillet. You can cut the fillet into pieces to make it easier to turn over if need be. Turn your grill on high for at least 10 minutes to get your griddle smoking hot.
chill fillet of striped bass in freezer briefly while you make the seasoning mix
Blackened Seasoning (i put it in a shaker bottle made for parmesan cheese) one teaspoon black pepper one teaspoon white pepper one teaspoon cayene pepper two teaspoons salt one teaspoon ground thyme one teaspoon ground oregano one teaspoon ground cumin one teaspoon paprika one teaspoon chipotle chili powder one teaspoon garlic powder
Put 2 or 3 pats of butter on a saucer and melt in microwave. Pull the cold fillets out of the freezer and place on a large platter. Using your fingers, dip into the melted butter and spread over each side of the cold fillet. The butter will congeal and make a glaze on the fish. Now shake on the seasoning only on the up side of the fish.
Lay the fish on your griddle and then shake on the seasoning on the other side. There will be lots of smoke ! it will only take 2-3 minutes on a side if your grill is hot enough. Too many folks over cook their fish, check for doneness and serve with Cain’s tartar sauce.
This recipe works as well on Sea scallops, cod and swordfish using less amounts of seasoning.