¼cup Blackened Seasoning more or less depending on how strong you like it.
2tbsp Olive Oil
Instructions
Set up the grill on direct heat at 400 degrees.
Add the blackening seasoning to a large Ziploc bag and then add the fillet. Shake it up to fully cover the fish. If you end up with super thin fillets like we did, it will take more than a ¼ cup to cover both sides. If you want a little bit of a milder blackened taste, simply sprinkle on the seasoning rather than tossing it in the bag like it's shake-n-bake.
Add a couple of tablespoons of olive oil to the cast iron skillet and let it heat up.
Gently add the fillet and let it cook for one to four minutes, depending on the thickness of the fish. Our fish was extremely thin so we cooked it one minute each side. If your sole is thicker, you may have to do a 3-4 minutes. That should give the seasoning enough time to darken significantly. Turn the fillet over and cook until the internal temperature reaches 145 degrees. Again, depending on the thickness of the fillet, it could be 1-4 minutes on the second side.
Notes
Wait for Temperature: Don't add the fish until the skillet is up to temperature. Adding it too early runs the risk of the fish becoming oily as the fish will be soaking up the oil and then it won't sear. Instead, you want the hot oil to sear and seal the seasonings.Direct Heat Only: Use direct heat on the grill. This is a time when a hot and fast grill will be your friend!Stove Top Directions: If you can't grill this, you can make it inside on your stovetop. Follow the same recipe and cook on medium high heat. Check to make sure that a drop of water sizzles in the oil before adding the fish.Less Heat Flavoring: Sprinkle the seasoning on the fish if you want a less strong blackened seasoning. If you want to tame down the heat of the blackened taste, add in a dash of brown sugar. The sweetness will offset the heat nicely.