Blackened Fish with Spicy Pecan Buerre Blanc

Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by Chef Paul Prudhomme. You'll want to turn on your vent for this dish!

For this recipe you’ll need:

• 2 tablespoons grapeseed oil
• Four 5-to-6 ounce fish fillets, such as snapper, catfish, tilapia or bass
• Salt to taste
• 2 tablespoons Cajun Creole seasoning
• 2 tablespoons butter