10 minutes before getting ready to cook, take the fish out of the refrigerator to allow it to start to come to room temperature.
Pat both sides of the fillet with paper towels to make sure that they are good and dry and sprinkle liberally with blackening seasoning.
Place the oil in your skillet (it should be just enough to create a thin film over the bottom of the pan) and turn it on high heat. Give it a minute or two to completely heat up.
Once the skillet has gotten piping hot place your fillets in, skin side up. Cook for 3 to 4 minutes and flip so that the skin side is down. Cook for another 3 to 4 minutes or until the fish becomes firm and is white all the way through.
Serve right away with lemon wedges on the side.
