fresh redfish filets

Cut them into nuggets and fry them and pour shrimp etouffee' on top.

Put it in a pan, make a sauce of lemon juice, worcestire, hot sauce, garlic, and pats of butter on top. Sprinkle your favorite Cajun powder on top and bake til done.

Just my opinion but I prefer bronzed over blackened because blackening just completely overpowers any white-fleshed fish. If you know how to blacken, you know how to bronze. Just use less seasoning, maybe just salt, pepper, garlic powder, and a pinch of cayenne and cook until it's brown, not black. Finish with some lemon juice and you're done.

You can look up some recipes that give different seasoning proportions but you can also just tell yourself to make something like Prudhomme's Seafood Seasoning instead of his Blackening Seasoning. They're pretty close in flavor but the blackening is more intense.