Pat redfish fillets dry with paper towels. Lightly brush both sides with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Make blackening spice

In a small bowl combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp cayenne pepper, and a pinch of additional salt if desired. Mix thoroughly.

Apply spice

Evenly press the blackening spice onto both sides of each fillet so they are well coated.

Cook fish

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon unsalted butter and a light drizzle of oil. When butter foams, add fillets presentation side down and cook 3-4 minutes without moving until a dark crust forms. Flip carefully and cook 2-4 minutes more until fish reaches an internal temperature of 140-145°F and flakes easily. Remove to a warm plate and tent with foil.

Finish with butter (optional)

Add remaining 1 tablespoon butter to the pan, swirl to pick up browned bits, and spoon a little butter over the fillets for extra gloss and flavor just before serving.

Rice

Rinse 1.5 cups rice under cold water until water runs mostly clear to remove excess starch.

In a medium saucepan bring 3 cups stock, 1 tablespoon butter, and 1/2 teaspoon salt to a gentle boil. Add rice, stir once, reduce heat to low, cover tightly and simmer 15-18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before plating.

Broccoli

Preheat oven to 425°F (220°C). Toss 4 cups broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan in a single layer.

Roast for 10-12 minutes until bright green and edges are slightly charred but still tender-crisp. Alternatively, steam 6-8 minutes until tender. Keep warm until serving.

Lemon Butter (option)

In a small saucepan over low heat melt 4 tablespoons unsalted butter. Whisk in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and stir in 1 tablespoon chopped parsley. Keep warm and spoon over finished fish just before serving.

Mango Salsa (option)

Combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro and 2 tablespoons fresh lime juice in a bowl. Add minced jalapeño if using and season with 1/4 teaspoon salt. Stir gently and let rest 10 minutes to meld flavors. Serve chilled or at room temperature atop the fish.

Tuscan Salsa (option)

In a bowl combine 1/2 cup chopped sun-dried tomatoes, 1/2 cup chopped roasted red peppers, 1/4 cup chopped kalamata olives, 1 tablespoon capers, 2 tablespoons chopped basil, 2 tablespoons extra-virgin olive oil, and 1 tablespoon fresh lemon juice. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and let sit 5-10 minutes before plating so flavors marry.

Crawfish Cream Sauce (option)

In a medium skillet melt 2 tablespoons butter over medium heat. Add 1 minced shallot and sauté 2-3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Sprinkle 1 tablespoon flour over the aromatics and stir for 1 minute to cook the raw flour taste. Slowly whisk in 1 cup half-and-half and 1/2 cup seafood or chicken stock until smooth.

Bring to a gentle simmer and cook 3-5 minutes until the sauce thickens slightly. Stir in 1 cup cooked crawfish tails, 1/2 teaspoon paprika, 1/8 teaspoon cayenne (if using) and 1/2 teaspoon salt. Simmer 1-2 minutes until crawfish are heated through. Stir in 1 tablespoon chopped parsley and remove from heat. Adjust seasoning to taste and spoon over fish.