This method was created by Paul Prudhomme in NOLA and has become a staple in many locales. The flavor of the cajun seasoning does not hide, but rather enhances the natural flavor of the milder fish used.

Ingredients:
1 lb Grouper
2 Tbsp Cajun Seasoning
2 Tbsp Olive Oil

Heat your cast iron skillet over medium-high heat. Add your olive oil, once the skillet is hot. Rub the seasoning over the outside of the grouper, and place it skin side down in the skillet. Allow it to cook for 5 minutes, and then flip it over to the other side. Allow it to cook for an additional 3-5 minutes or your desired doneness. Serve hot, right out of the skillet.

Serves: 2