4 fillets of firm white fish (we used Rock Turbot)
220 g [1 cup] melted butter
3 or 4 Tbsp blackened seasoning For the blackened seasoning
2 Tbsp smoked paprika
1 Tbsp dried (and ground) oregano
1 Tbsp dried (and ground) thyme
1 Tbsp cayenne pepper (more if you like it hotter)
2 tsp salt 1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
2 tsp black pepper
2 tsp white pepper
Mix all the blackening seasonings together in a jar with a tight fitting lid. You will have a little left over after you are finished making the fish. It stores very well.
For the fish: Reserve one third of the melted butter for later.
Dip the fish in the melted butter then coat well with blackened seasoning on both sides. Place it in the smoking hot pan and cook for two minutes or until the bottom is black but not burnt. There is a fine line here so do watch the pan like a hawk. You will notice the flesh of the fish turning a lovely golden brown and the spices will already be black. Do not take your eyes off it. If it starts to smell burnt, then it is burnt.
Turn the fish over to the other side and pour a little melted butter on the cooked side. Continue to cook until it is done (another two minutes). If you are worried about burning it then you can pull it off the stove top and finish it in the oven for 8 minutes at 200ºC.
Wipe the pan clean with paper towel in between each piece of fish (you can cook two at a time or more if you use a larger pan).
Serve immediately and use the leftover melted butter for dipping.