2. Sprinkle ¼ oz. Blackened Seafood Magic to the “meat” side of the filet and place meat side down on the pan (on top of margarine), cook for 3 to 4 minutes depending on the size of the filet 3. Add ...

At Canele in Atwater Village, chef Corina Weibel serves a perfectly-seared snapper fillet perched atop a striking, delicious pile of vegetables and house-made croutons -- a bread salad of sorts. It ...

Rinse fish; pat dry. Cut each fillet in half crosswise. Sprinkle snapper with 1 teaspoon of the seasoning. Heat 12-inch heavy nonstick skillet over medium-high heat. Add fish, skin side up; cook 4 ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...