Spiceswe like a sprinkling of cumin, black pepper, and chili powder
Oil with a high smoke point like grapeseed oil or light olive oilnot extra virgin olive oil
Instructions
Preheat the grill with the cast iron skillet on the grill grates. Get it nice and hot! Patience is a virtue here.
We use medium-high heat, the same type of setting we use for searing steak.
While the grill and the pan preheat, sprinkle the fish with the spices.
Once the pan is nice and hot, add the oil. Add enough oil to coat the bottom of the skillet. Wait for the oil to get nice and hot, just like frying fish on the stove you want the oil to flow and shimmer, but not smoke.
Gently place the fish fillets skin side down in the skillet. Close the top of the grill and let the fish get a nice crust on it. The cooking time will vary depending on the size of the fillets and the type of the fish. Gently flip the fish over to get a nice crust on the other side, closing the lid to cook.
Test for doneness using two forks to gently look between the flakes. The flakes should be cooked all the way through, even in the thickest part of the fish.