In a shallow bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1 tsp black pepper, 1.5 tsp salt and 1/4 tsp cayenne. Reserve about 2 tablespoons of mixture for brushing after cooking (for grilled or blackened).

Marinate

Place fillets in the bowl and coat on both sides. Marinate 10–20 minutes in the refrigerator (no more than 30 minutes for delicate fish).

For grilled fish

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Brush each fillet with a little reserved marinade. Place fish skin-side down if applicable. Grill 3–5 minutes per side depending on thickness until opaque and flaky and internal temperature reaches 135–140°F (57–60°C). Remove and rest 2 minutes.

For blackened fish

Pat marinated fillets dry slightly. Combine 1 tsp paprika, 1/2 tsp cayenne (increase slightly if you like more heat), 1 tsp black pepper, 1.5 tsp salt, 1/2 tsp onion powder and 1/2 tsp dried thyme. Coat both sides of fillets with spice mix. Heat a cast-iron skillet over medium-high heat with 1 tablespoon oil until shimmering. Add fillets and sear 2–4 minutes per side until a dark crust forms and fish is just cooked through (internal 135–140°F).

For fried fish

Set up dredging station: in a shallow bowl combine 1 cup flour, 1/2 cup cornmeal (optional for texture), 1 tsp paprika, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Heat 1 to 1.5 inches vegetable oil in a heavy skillet or pot to 350°F (175°C). Dredge each fillet in the dry mix, shaking off excess, then carefully lower into oil. Fry 3–5 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towels.

Seasoned Rice

Rinse rice briefly under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon butter or olive oil over medium heat. Add 2 teaspoons minced onion or shallot and sauté 1 minute until fragrant. Add rinsed rice and stir to coat for 1 minute.

Add 3 cups broth and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with fork and stir in chopped parsley if using.

Grilled Asparagus

Preheat grill or grill pan to medium-high. Toss trimmed asparagus with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper to coat evenly.

Grill asparagus in a single layer 3–6 minutes, turning occasionally, until charred in spots and tender-crisp. Remove to a plate and squeeze lemon wedges over just before serving.

Hushpuppies

In a bowl whisk together 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Stir in 2 tablespoons finely chopped onion and 2 tablespoons scallions if using.

Whisk together 1 beaten egg and 1/2 cup buttermilk; add to dry ingredients and mix to a thick spoonable batter. If too thick, add up to 1–2 tablespoons milk to loosen slightly.

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Drop batter by tablespoonfuls into hot oil (do not overcrowd). Fry 2–3 minutes, turning as needed, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven while finishing remaining batches.

Optional Sauce (Tartar or Lemon-Herb)

Combine 1/2 cup mayonnaise, 1 tablespoon chopped dill or parsley, 1 teaspoon chopped capers (optional), 1 teaspoon lemon juice, 1/4 tsp salt and a pinch of black pepper. Stir until smooth. Adjust lemon/salt to taste. Chill until serving.

To Plate & Serve

Portion seasoned rice onto plates (about 3/4 cup cooked rice per serving). Place the prepared fish fillet (grilled, blackened, or fried) alongside rice. Add a serving of grilled asparagus (about 4–6 spears) and 3–4 hushpuppies to each plate.

Garnish fish with reserved marinade brushed lightly (for grilled) or a lemon wedge. Serve optional sauce on the side. Serve immediately.