Blackened Fish

Method

Combine paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper and salt in a shallow bowl to create the blackening spice mix. Pat the fish fillets dry with kitchen paper and coat both sides generously with the spice mixture, pressing gently so it adheres well. Heat a cast iron skillet over a high heat until smoking, then add the oil and butter. Once the butter foams, carefully place the fish fillets in the pan and cook for 3-4 minutes without moving them, allowing a dark, crispy crust to form. Flip the fillets and cook for another 2-3 minutes on the other side until cooked through. Serve immediately with lemon wedges, rice and steamed vegetables.