Blackened Sea Bass

Ingredients

4 skinless sea bass fillets - (7 oz ea)

Cajun spice

1/4 cup vegetable oil

8 challah, sliced*

Mayonnaise as a dressing

Ketchup as a dressing

Grated horseradish

vinegar as a dressing

Preparation

Preheat oven to 350 degrees.

Heat a skillet over high heat. Dredge fish in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.

Toast the slices of challah and spread 4 of the slices with mayonnaise. In a small bowl, mix some ketchup with some grated horseradish. Spread this mixture on the other 4 slices of bread.

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About

*Loaf-style challah, not braided.

It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.

Note: If loaf challah cannot be found individual rolls: aqua bread, Kaiser, potato, or egg-bread rolls are all fine. Also, cocktail sauce can be used instead of the ketchup and horseradish mixture.