Blackened Seasoning: 1 1/2 tablespoons smoked paprika, 1 1/4 tablespoons ground cumin, 1 1/2 tablespoon granulated garlic, 2 teaspoons onion powder, 2 teaspoons chili powder, 1 1/4 teaspoons black pepper, 1 1/4 teaspoon dried thyme, 1 teaspoon dried oregano, 1 1/4 teaspoons cayenne pepper, 2 tablespoons creole seasoning salt, my secret ingredient is 1 teaspoon dry mustard. Dump everything in a bowl and mix well with a whisk.
I am going to make the creole sauce to pour over the fish. 2 tablespoons butter, 1 tablespoon self-rising flour, 1 1/2 tablespoons red bell pepper, chopped, 2 tablespoons white onions, chopped, 1 (16 oz.) can Italian stewing tomatoes, salt, pepper, and granulated garlic to taste. Get out a skillet add the butter when the butter melts add the flour and whisk together until smooth. Add the bell pepper, onions and stewing tomatoes, mix well, add salt, pepper and granulated garlic to taste. Cook for about 10 minutes or until the tomato mixture thickens. Set aside. Prepare the fish
2 pounds halibut steaks. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Pat the seasoning into the fish. Allow the fish to sit for 15 minutes at room temperature before cooking. Get out a heavy skillet add 2 sticks of butter, when the butter melts add the fish. Do not crowd the fish. Carefully spoon the hot butter over the fish until the fish is charred on both sides. Remove from the skillet and place on a platter, pour the creole sauce over the fish.