The original blackened fish was redfish. The spice mixture and technique were created in New Orleans by chef Paul Prudhomme. Make this dish with any firm-fleshed steaks or fillets, such as swordfish, red snapper, grouper, or catfish. But do not make the dish unless your stove has a functional exhaust fan. And turn off the smoke detectors (don’t forget to turn them back on after cooking!).

Please read about Blackening. Prepare:

Place a large cast-iron skillet over high heat. Turn on the exhaust fan. Have ready:

When the pan is quite hot, after 5 to 8 minutes, brush both sides of the fish with a little of the butter, then lay it in the spice mixture, turning to coat. Place in the pan and drizzle a little butter over each. Cook, turning once, for 3 to 6 minutes, depending on the thickness of the fish, or until the flesh is firm and opaque throughout. Serve with: