4 skinless, boneless fish fillets (about 4 oz. each), fresh or frozen
4 tsp. paprika
1/2 tsp. ground thyme
1/2 tsp. ground basil
1/2 tsp. ground marjoram
1/4 tsp. ground cayenne pepper
1/4 tsp. ground white pepper
1/4 tsp. ground black pepper
Salt (optional)
1/3 c. vegetable oil, divided

Thaw fillets, if frozen. Combine paprika, thyme, basil, marjoram and peppers in container. Mix well. Dip fillets into 1/4 cup oil, then into seasoning mixture. Coat 1 side.

Heat black iron skillet over high flame 5 minutes until it gets very hot and starts to turn white on the bottom. Add half of remaining oil to coat bottom of skillet. Add fish fillets and cook 2-2 1/2 minutes. Turn fish and add remaining oil. Cook 2 1/2 minutes longer until fish flakes easily when tested with a fork. Serve immediately. Makes 4 servings.

Note: Preparation is best done on a backyard barbeque to avoid smoke damage inside kitchen. If you prefer to prepare blackened fish in the oven, set oven temperature at 500 degrees and bake 4-5 minutes.