Mexicali Border Cafe Blackened Talapia

Source: Don Conner, Mexicali Border Cafe, Tulsa, Oklahoma

1 fish filet
Blackened seasoning
Butter
Pico de gallo
Shrimp or crawfish

Lightly dip filet in spice mixture and place in hot skillet with a little butter. Cook until fish is done and flakes easily. In another skillet, add butter sauce, pico de gallo, and shrimp or crawfish. Heat until hot and top fish with mixture. Serve with rice or beans.