The Secret Recipe Blog

Tilapia (or salmon, grouper, halibut, sea bass, swordfish)
3 1/2 ounces blue cheese (store bought)
1/2 cup butter, separated
Parsley
Chopped lemon wedge, for garnish
Fish seasoning

Place fillet darkest or skin side down in a pie pan. Brush presentation side of fillet with butter sauce. Shake a heavy coating of blackened fish seasoning onto fillet. Brush the blackening pan with butter sauce. Carefully flip seasoned fish onto blackening pan and brush dark side of fillet with butter sauce. During the last 2 to 3 minutes of cooking add blue cheese dressing and finish cooking fish until 150 degrees F and dressing has browned slightly. Garnish with fresh chopped parsley and lemon wedge.

(13 votes, average: 4.38 out of 5)

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4 (5 ounce) salmon filets
Melted butter, as needed
Pepper, to taste
Granulated garlic, to taste
Salt, to taste
Garlic butter, as needed

Preheat skillet or grill to 550 degrees F.
Brush raw salmon filets with melted butter. (Do not reuse butter. Wash brush before using to dab with garlic butter before serving.) Shake/sprinkle salt, pepper and garlic over each side of the salmon. Place salmon in pan or on grill. Cook fish approximately four minutes (varies with weight and thickness), turning halfway at two minutes on grill to achieve “diamond” grill marks. Turn salmon over gently and cook approximately three minutes, turning halfway through.
Remove from heat and lightly dab top surface with garlic butter before serving. Serve with your favorite side dishes.

(5 votes, average: 4.40 out of 5)

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