Blackened Grouper

The blackened sea bass is slightly burnt in this recipe, but the lime juice adds a refreshing zest. Be careful when putting the fish in the pan, as the oil may splash.
Rub each side of the fillet with the Cajun spice mixture. Heat 2 1/2 teaspoons vegetable oil and 2 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 5 fillets; cook for 4 minutes on each side, or until the fish flakes easily when tested with a fork, or until the desired degree of roasting is achieved. Repeat the procedure with the remaining vegetable oil and fillet. Serve with lemon wedges.