Blackened Fish

We just got back from the Keys, where all we ate was blackened fish. Snark came home and got to work on a blackening seasoning and is proceeding to blacken every meat product in the house. The key is a very hot pan (preferably cast iron) Whatever you use don't use non-stick. It ain't a myth that non-stick at high temp is toxic. Just watch the "Mythbusters" episode of Good Eats. Brush the fish with butter/oil and put oil/butter in the pan to melt. Then sprinkle this generously on the fish and flip. Season the other side flip again and let cook for about 3 min depending on your fish fillet thickeness.

• 2 teaspoons ground paprika
• 4 teaspoons dried leaf thyme
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon ground cayenne pepper, or to your taste
• 1 teaspoon dried leaf oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg

Put in jar and shake well. This should make about 1/2 cup. Feel free to adjust the seasoning to your taste. Snark put in chili flakes for an extra kick.