re: fresh redfish filets

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.