Blackened Fish

• Rinse the fillets and pat off some of the excess. Leave the outside damp.
  
• Coat the fish with the spice. Add more to taste.
  
• Heat the skillet and then add oil. (You may need more oil, depending upon the sixe of the skillet).
  
• Put the fish into the skillet.
  
• Turn fish when done. The cooking time will depend upon the heat and thickness of the fillets, but generally about 1 minute per side is sufficient.
  
• Be sure the spices on the outside are darkened, not black.
  
• Serve with lemon wedges.
  

Notes:
I found that the blackened fish with a small side dish of pasta covered in my Marinara Sauce is an excellent combination.