DIRECTIONS
Rinse blackfish fillet in cold water and pat dry with paper towels.
Mix spices in a small bowl and cover the fish entirely.
Heat butter on the skillet (it has to be very hot) and place fish in it. Cook for 4 minutes on one side and than for another 3 minutes on another side.
Move to the plate, squeeze some lemon on top and serve.

Notes:
- Do not move fish during cooking otherwise it may stick to the skillet.
- You can check the internal temperature my sticking meat thermometer into the thickest part of the fish. It should read 145 degrees Fahrenheit when fully cooked.
- Top fish with chopped green onions, lemon slices, chopped cilantro or parsley.
- If you want to slice the fish, move it to the cutting board and slice into equal pieces using a sharp knife.