Blackened Redfish

• Blackening Season blend
• 5 teaspoons paprika
• 1 teaspoon ground oregano
• 1 teaspoon ground thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 2 lbs redfish fillets ("or" other firm fish: tilefish, tuna, swordfish, "or" mako)
• 4 tablespoons olive oil
• lemon wedge

1. Coat the redfish with one tablespoon olive oil and Blackening Season blend.
2. Heat a non stick heavy saute pan to very, very hot.
3. Add two tablespoons of olive oil to pan.
4. Add fish fillets and cook 2 to 3 minutes.
5. Add remaining olive oil turn fish and cook another 2 minutes.
6. Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.

blend, paprika, ground oregano, ground thyme, cayenne pepper, ground black pepper, white pepper, garlic powder, redfish, olive oil, lemon wedge

Taken from www.food.com/recipe/blackened-redfish-26177 (may not work)