In a large bowl, mix the paprika, salt, onion powder, garlic powder, cayenne, ground black pepper, thyme and oregano.
Heat your cast iron skillet on a hot grill and let the pan heat up while the grill is closed.
Melt the butter in another pan. Dunk the fish fillets in butter until they are coated,
Lay the mixed black seasonings on a plate evenly. The blackening spice should be thickly crusted on the fish.
Put the butter-coated fish directly into a sizzling hot pan. Cooking until blackened on the bottom, 3 to 4 minutes.
Brown the second side of the fish, cook for five to eight minutes in total and your fish will be cooked through. Expect to generate a lot of eye-stinging smoke.
Transfer the fish to the dish.
Use the remaining 2 tablespoons of butter and cook over high heat until sizzling and melted. Drizzle the melted butter to the fish.
Serving Suggestions: Serve with lemon wedges for squeezing over. This recipe is great on baked potatoes or steamed rice.