Blackend Sturgeon with Balsamic vinegar sauce

Blackend Sturgeon with Balsamic vinegar sauce Great recipe

This recipe works great for halibut, striped bass and sturgeon

WARNING:

 If you live in a small house you may want to open the windows and be prepared to pull the batterys from the smoke detector.

Most safeways carry a product called Seafood magic or cajun magic by Paul Prudhome (the really fat chef that looks a little like Dom DeLouise) about $5. It contains all the spices you need for blackened fish. I have also used Old Bay with blackened seasoning. Its a smaller can then the standard Old Bay and has a label that says with Blackened seasoning,  its less then $2

You dont want the fillets much thicker than an inch because they are cooked fast and hot. Thinner dries out, thicker doesnt cook the middle without the chance of burning the outside.

1.  Coat your fish generously With Cajun Magic.
2. Preheat a thick iron skillet to HOT and drop a generous portion of butter in it. It will smoke and turn dark brown.
3. Add the fish when it has completely melted and cook uncovered. Add a little butter when you flip the fish. This will fill your house with smoke, but the flavor is awesome and thats how blackened is done!
4. Top with  a mixture of mayo, balsamic vinegar, dill weed and garlic. This when mixed together makes a nice sauce that can be spread or dipped

A great side is rice cooked with butter, chicken stock and onions

Chardonay is best with this dish. Cleanses the pallette quite well between bites. MMMM.