Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Season the redfish fillets liberally with the seasoning mix on both sides. Heat 1 tablespoon olive oil in a cast-iron skillet on high heat, until almost smoking.

Place a fillet (or 2, if your pan is large enough) in, skin side down. Sear until you can see the fish starting to discolor on the edges, and the skin releases easily from the pan (about 2–3 minutes). Turn the fish, and cook for another 2 minutes, then place on the prepared sheet pan. Repeat with the remaining fillets, adding a fresh tablespoon olive oil as needed to the skillet. Finish in the oven for about 5–10 minutes, or until the flesh comes free easily from the skin in the middle of the fillet. Transfer to a plate (or individual plates), put a spoonful of room temperature NOLA BBQ butter on top, garnish with parsley or chives and serve immediately.

Jess It Up Seasoning Mix

Mix all ingredients together in a bowl. Store in an airtight container or spice jar for several months (or as long as it smells good: test by shaking the jar or container, open it and smell). This blend is great on pork and chicken as well!

NOLA BBQ Butter

Put the butter in a bowl, and use a fork to mash in the rest of the ingredients. Mix together well, then press into a sealable container. It keeps well in the fridge for at least a week, and can also be frozen for future use.