HOUSTON -

Blackened Fish with Hatch Chile Jalapeno Jam

Ingredients:
1 to 1 ½ pounds basa fish
½ cup of Roberts Reserve Hatch Chile Jalapeno Jam
2  tablespoons of Roberts Reserve Rub Blackened
2  tablespoons of grape seed oil


Directions:
1.    Season each side of each fish with seasoning and let rest 5 minutes.
2.    Heat oil in skillet over medium high heat for 1-2 minutes
3.    Place fish season side down in skillet. Do not overcrowd skillet. You may need to cook in two batches.
4.    Cook 5-7 minutes on each side.
5.    Add Hatch Chile Jalapeno Jam on top of freshly blackened fish.