Yield: 2 lbs or more blackened fish fillets. Other Items Required: Sufficient melted butter or margarine for immersing fish fillets for blackening. Cajun Blackening Procedure: 1) Chill food pieces to be blackened as cold as possible maintaining cold until the moment of preparation and cooking. Melt butter or margarine in which food pieces are to be dipped. Outdoors (recommended), heat grill or cast iron skillet as hot as possible (white hot). Caution: Fish may momentarily flame up when it comes in contact with grill or pan. 2) Completely immerse food pieces in melted butter or margarine; remove and pat-on Char-grill Seasoning: Sear on grill or in skillet (creates heavy smoke). When half cooked, turn and sear reverse side. Remove from grill when fully cooked. Marinating Procedure: 1. Rub melted butter or margarine into food pieces, then rub-in and pat-on seasoning. Chill until ready to broil/grill, bake, butter-saute or coat for frying.