Snooky not soapy

Snook has long been regarded as one of the top eating fish in South Florida but if you want to eat one legally you'll have to catch one yourself.
Having done just that, most anglers treat the snook as they would any other fish and toss it straight on the barbecue. Wrong!
There is a reason snook is also known as soap fish and that reason is the taste of the fish's skin.Unlike its status here in Florida, many in the Caribbean, where it is also a regular resident, consider it inedible. But we know it's not and by removing the skin and carving yourself out a couple of thick fillets you could be chowing down on one of the best eating fishes that swims.Here's a recipe which featured on naples.com and comes courtesy of Sarah Yanovich, of the Fish House Restaurant, Bonita.

Blackened snook
Ingredients

2 snook fillets
Blackening spice (Yanovich prefers the Paul Prudhomme version. It’s available at most local grocery stores)
Oil, either vegetable or olive

Preparation
Sprinkle blackening spice on fillet and press it lightly into the fillet.
Heat a cast iron skillet on high and wait until the skillet is very hot.
Poor a half-cup of oil in the skillet and add the fillets.
Cook for about three minutes per side, depending on the thickness of the fillet, or until the seasoning develops into a crust.
Finish in the oven, at 350 or 400 degrees, if the seasoning is close to burning but the fish isn’t fully cooked.