Instructions:
- Prepare the Spice Blend: Whisk together all spice blend ingredients (paprika, salt, garlic powder, thyme, oregano, cayenne, black pepper) thoroughly in a small bowl.
- Prepare the Fish: Pat the Amberjack fillets completely dry using paper towels.
- Coat the Fillets: Lightly brush all sides of the fillets with the melted butter. Heavily dredge each fillet into the spice blend, pressing firmly to create an even, thick coating on all sides.
- Preheat the Skillet: Place the cast iron skillet over medium-high to high heat. Allow the skillet to preheat, empty, for 5–7 minutes until it is smoking hot.
- The Sear: Carefully place the buttered and spiced fillets into the scorching hot skillet. Do not crowd the pan; cook in batches if necessary.
- Blacken: Cook undisturbed for 3–4 minutes until the spices form a deep, dark crust. Avoid burning.
- Flip and Finish: Flip the fish gently and cook the second side for another 3–4 minutes, until the fish flakes easily with a fork (internal temperature 145°F / 63°C).
- Rest: Transfer the blackened fillets immediately to a wire rack set over a baking sheet to rest for 2 minutes.
- Make the Remoulade: While the fish cooks, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, and chopped parsley until smooth.
- Serve: Plate the fish immediately and serve with a generous dollop of the zesty remoulade.