This recipe uses catfish, but in Bermuda they would probably more likely use wahoo or rock fish. I make a very spicy and aromatic blackening mixture using African spices like berbere and ras el hanout. Feel free to use other spice blends or dried spices you love like oregano, coriander, or cumin. I also use dried harissa, which has more depth of flavor than cayenne, though you could use that as well. In my new restaurant, Marcus’ Bermuda at the Hamilton Princess and Beach Club, we serve our blackened fish over cheesy white cheddar grits with pepper jam and braised fennel, which helps to cool down the spices on the fish and soak up any of the pan sauce leftover.