Seekbigger, Wife also 'Bakes' blackened fish when she does not want to smoke up the house. Same process(coat with butter or olive oil), except that she puts the blacken stuff on top of the fillet in a glass roasting dish (spiced side up) and bakes for 6-12 minutes at 400 degrees and again, cooking time is based on the thickness of the fillet, cooking time may be different depending on the thickness. I have always loved 'battered and fried' fish, but have decided that I like the thicker fish fillets blackened. It's not a real hot spice and I think works better on bigger/thicker fillets. We still fry/batter the bluegill, and small panfish to eat.