2 tbsp blackening/Cajun spice
2 portions protein (fish, chicken breast, pork tenderloin, steak, shrimp… I could keep going here!)
1 tbsp butter
1. Heat a cast iron skillet over medium-high heat. Open a window… this might get smokey, but it’s worth it!
2. Coat the protein liberally in the blackening spice, using more if needed to get a good coating on. Melt the butter in the pan and immediately place the protein in. Cook about 5 – 7 minutes per side, ensuring a nice blackened crust. If the pan is smoking like crazy and/or you have poor ventilation in your kitchen, you may put a lid on, but be aware that it will also cook faster. Fish is done when it flakes to the touch; chicken is done when no pink remains and the juices run clear; pork is done when no pink remains (although some people like a bit of pink); and steak should be cooked to your desired doneness.