Once the Gulf of Mexico Redfish was a trash fish; lots of people would hook them and, seeing what they had, threw them back in. Then some fat furry guy named Paul Prudhomme opened K-Paul's, a sleazy restaurant on Chartes Street in New Orleans' French Quarter and started serving Blackened Redfish, and the species got close to extinction.
You probably can't get redfish, but catfish works as well, maybe better.
Buy a jar of PP's Blackened Redfish Magic spice stuff. Get a large, thick skillet and set it over a gas fire, set to max, for 10 minutes. Meanwhile, no rush, take two nice catfish fillets at room temp, slather them with melted butter, and cover well with Mr P's stuff. Now fry the fish in the hot skillet until both sides are moderately black. If the fillets are thick, you can reduce heat and cover for a few minutes to let it cook through.
Have plenty of cold beer on hand; you'll need it.
Dessert suggestion: Larkin's Custard Bread Pudding.
John