A old favorite of mine is the Southern classic blackened red fish with beans and rice. I made it using Pacific red snapper or also called rock fish, and this fish has been coated with Chef Paul Prudhomme's blackened redfish spice. Its the spice and technique that made him famous at his New Orleans restaurant K-Pauls. The spice seasoned fish goes on a very hot cast iron pan to quickly cook giving it a dark almost crunchy texture. Lots of smoke happens in the process, so windows open and the fan on!
Serve with slow-simmered red beans and Southern style rice. A cooling mayonnaise based remoulade sauce would go good, but tonight it's just lemon. Good stuff.