What You’ll Need

• 2-4 skinless fillets of your favorite whitefish (pompano and grouper are our choice)

• Cajun Cave Dirt (however much you want), we recommend a generous coating

• Oil: Equal parts olive oil and butter, just enough to cover the bottom of your skillet. Try 1 Tbsp of each and add more if needed

What to Do

1. Brush both sides of your fillets lightly with olive oil and season the fish liberally with Cajun Cave Dirt. Let the seasoning set for a few minutes.

2. Melt olive oil and butter in a hot skillet. Once the oil is “rolling” (you’ll literally see the mixture start to move and turn in the skillet), sear the fish for 5-7 minutes on both sides, or until the outside has formed a beautiful reddish brown crust and the inside is white and flaky. **The key to this step is a hot skillet, make sure the fish starts to crackle the minute it hits the pan but be careful not to burn the butter**

3. Cook until internal temp reaches 145F. Let the fillets rest for 5-10 minutes before serving. This is a simple way to get a beautiful filet for sandwiches, or serving over rice/ pasta.