Blackened Amberjack:

• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon oregano, dried
• 1/2 teaspoon black pepper, ground
• 1 teaspoon of fennel seeds, crushed
• 1 teaspoon paprika
• 4 Tablespoons butter
• 2 Tablespoons olive oil
• 4, 5 oz skinless amberjack filets (swordfish would be a good substitute).
  

Pre-heat oven to 400 degrees

Mix together the first 6 ingredients in a small mix bowling, set aside.

Brush both sides of fillets with olive oil and sprinkle with seasoning mix.
Sear fillets in a hot pan over medium-high heat or on a grill for about 1 minute per side, transfer to a oven safe dish and top each fillet with a tablespoon of butter. Finish cooking in pre-heated oven for 5-7 minutes.

Serves 4