Blackened Red Snapper with cheese grits

The culinary technique of blackening hails from Louisiana and was made popular by famed New Orleans chef Paul Prudhomme. Coated with Cajun seasoning, foods develop a distinctive flavor by being cooked over high heat in a cast-iron skillet. Because the fish in this recipe is dipped in melted butter, then cooked in a dry skillet, it can create lots of smoke, so be sure you have good ventilation.