Blackened Fish

Its been a while... But I'm back!!
This post I am adding as an afterthought, almost, as you will notice by the fact that the food that I photographed is half eaten. If you don't notice that, well, that just means I am a good photographer. But I was eating this for dinner with my mum tonight, and remembered HOW GOOD it is and just had to put it up.
Anyway, I first remember having this dish when I was about 8 years old, and we had moved to Cambridge, Massachusetts while my dad was going to Uni. We used to go to this restaurant called Legal Seafood, which in my mind was very fancy. We would go there and my mum, dad, sister and I would split 2 mains between us. I think we would always start off with New England Clam Chowder which was SO GOOD, and then move onto the main, which was usually Blackened Bluefish. It took me quite a while to realise that this dish was NOT called Black and Blue Fish, as though the fish had been bruised. I couldn't understand why anyone would want this as it sounded so unappetising, and I also couldn't understand this name because the fish wasn't blue. But I would always eat it, with a baked potato and side salad (or half of it anyway).
Anyhoo, a few years later I somehow realised what the actual name of the dish was, and that it is a pretty basic Cajun style dish. I still don't really know what bluefish is. I also came to realise that Legal Seafood expanded and went from being a Boston institution to being just another chain restaurant. How disappointing.
I will share one more memory and then I will tell you the recipe. I remember going to eat at Legal Seafood on New Years Eve*, probably in 1984. My sister and I were wearing our new dresses that our mother had just made and given us for Christmas, which were a cream satin top with a gold lamé bubble skirt. They were pretty awesome. I wish I had a photo, because if I did, I would soooo post it right here.

Spice Rub
2 tbs sweet paprika
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1 tbs onion powder
1 tbs cayenne
1 tbs dried thyme
1 tbs dried oregano

Mix all ingredients together. This will make quite a lot, but store it in a jar and it will keep for ages.

Rub a bit of oil on your fish and coat them with the spice rub. I would suggest a firm fish - I think it goes especially well with tuna steaks. I suggest about a teaspoon of spice per side.
This is best cooked on a barbeque, as it can smoke a bit. Heat your BBQ to a medium high heat, and cook you fish for a few minutes each side until they are done to your liking.
Serve with lemon wedges, baked potatoes, corn on the cob, and salad.

*I have been informed by my parents that it was not New Years Eve but Christmas Eve, and more importantly that MY MOTHER HAS THE BUBBLE DRESS IN HER POSSESSION. I will post a photo at the nearest opportunity.