In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, cayenne, black pepper and kosher salt. Mix thoroughly so spices are evenly blended.

Season fish

Pat redfish fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil. Press the blackening spice rub onto both sides of each fillet so they have an even coating.

Cook fillets

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add a small amount of oil to coat. Place fillets in the pan and sear 3–4 minutes per side (depending on thickness) until a dark brown crust forms and the fish flakes easily with a fork (internal temp ~145°F / 63°C). Remove from pan and keep warm on a tray tented with foil.

Rice

Rinse the rice under cold water until the runoff is mostly clear to remove excess starch. In a medium saucepan combine rinsed rice, 4 cups water, 1 tbs butter and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 18 minutes. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Lemon Butter Topping

In a small saucepan over low heat melt 4 tbs butter. Stir in lemon juice, lemon zest, chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm. Taste and adjust lemon or salt as desired.

Mango Salsa (optional)

Combine diced mango, red bell pepper, red onion, jalapeño, chopped cilantro and lime juice in a bowl. Season with 1/4 tsp salt and 1/8 tsp black pepper. Toss gently and refrigerate at least 10 minutes to let flavors meld. Serve chilled or at room temperature.

Crawfish Cream Sauce (optional)

Start the sauce

In a skillet over medium heat melt 2 tbs butter. Add minced shallot and garlic and sauté 1–2 minutes until softened but not browned. Stir in 1/2 tsp cajun seasoning and 1 tbs flour; cook 30–45 seconds to remove raw flour taste.

Whisk in 1/2 cup stock and 3 tbs heavy cream, bring to a gentle simmer and cook until slightly thickened, about 2–3 minutes. Add cooked crawfish tails and simmer 1–2 minutes to heat through. Stir in chopped parsley, 1/2 tbs lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Adjust seasoning. Keep warm.

Vegetable & Finish

Steam or blanch broccoli florets until bright green and tender-crisp, about 4–5 minutes. Toss with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper.

To assemble: Spoon a bed of rice onto each plate. Place a blackened redfish fillet on top of the rice. Choose a topping: drizzle lemon butter over the fillet, or top with 2–3 tbs mango salsa, or spoon 1/4–1/3 cup crawfish cream sauce over the fish. Serve with steamed broccoli on the side and a lemon wedge.