The Blackened Fish Phenomenon

• Blackened fish is made using fish fillets, Creole seasoning mix and butter. To make this spicy delicacy, pour melted butter over your fish and cover it on both sides with Creole seasoning. Once the fish is fully coated, cook it in a hot skillet with more butter over high heat until it's slightly charred to give it a "blackened" appearance, as its name implies. The crust of the Creole seasoning gives the fish an incredible amount of spicy flavor and ensures that the inside stays moist while the outside is slightly crispy. You can even mix a little flour or cornmeal into your Creole seasoning to add more of a crunch to your blackened fish.

Spicy Creole Seasoning

• The key component of blackened fish is Creole seasoning mix. You'll find various brands of premixed versions available in the grocery store. There is no definitive version of this spicy seasoning mix, which will vary by brand. Typical herbs and spices included in Creole seasoning mix include garlic powder, onion powder, paprika, chili powder, black pepper, white pepper, cayenne pepper, salt, dry thyme, dry mustard powder, cumin and dried oregano. You can make your own Creole seasoning mix by combining these ingredients if you don't have a premixed version. Store your seasoning in a sealed container in a cool dry location for up to two years.

Something's Fishy (and Yummy)

• While classic blackened fish calls for redfish, you can also use other types of fish to make this dish. Some options that work well include tilapia, trout, salmon, flounder, mahi-mahi, swordfish or catfish fillets. Remove any skin from your fish before coating it with Creole seasoning and cook it for around two to three minutes per side, which should char it slightly. Don't add any fresh herbs to your fish, which may burn when cooked. Serve the fish with rice or potatoes, which you can also season with Creole seasoning mix. Never use any of the seasoning mix that has actually touched your raw fish, though, which has been contaminated.

Tasty and Healthy Variations on a Classic

• Depending on your taste, you can adjust the seasonings that you put on your blackened fish. Look for low-salt Creole seasoning mixes or make your own to avoid excess sodium in your diet, if desired. Use olive oil instead of butter to coat and cook your fish, which is a lower calorie, healthier option. Add more spicy seasonings like red pepper flakes to your Creole seasoning mix to give it some extra kick. If you don't like fish, use the same seasoning and cooking technique on chicken, steak or other types of seafood like shrimp. For safety, cook your fish and meats to an inner temperature of 145 degrees Fahrenheit and poultry to 165 F, recommends Foodsafety.gov.