Blackened Rockfish Salad

[Honey Hole]

This is VERY easy:

I usually use a side of rockfish from about a 36" fish, with dark meat removed. Coat each side generously in Bayou Blackening Spice (or the spice of your choice). You can also substitute Sea Bass, Tog, Sheepshead, or Shrimp for the Rockfish.

Put the stove on high and coat the bottom of the skillet w/a thin layer of oil. When it starts to smoke, it's hot enough to start cooking.

Cook each side until it's BLACK... not red, not brown... BLACK. If it's not done all the way through, finish it in a 350 degree oven.

Set the cooked fillet aside to cool in the fridge.

Finely chop a few stalks of celery, a small onion, 1/2 bunch of parsley and set aside. Now, get the cooled Rockfish and break into pieces similar in size to lump crab meat. Add chopped veggies and fold in Mayo until the correct consistancy is achieved.

Remember, you can always add Mayo... you can take it out!

I like to add the following seasonings: Ground Celery Seed and Crushed Red Pepper.

Serve it chilled (even better if it chills over night) w/crackers.