Article: To properly blacken fish, the fillets need to be thin enough to cook quickly without burning. Cut your meat so that the fillets are no larger than 4 by 6 in (10 by 15 cm). They should not be thicker than 1⁄2 in (1.3 cm).  For thicker cuts of fish, slice it laterally to make 2 thinner slices. Keep your fish refrigerated until you are ready to cook it. Whether you are using a gas grill or a charcoal grill, you must make sure your pan is hot before adding the fish. Placing a cast iron skillet directly on the rack of the grill works best. After your grill is heated, it should only take around 5 minutes for the skillet to become hot.  Only use skillets that can withstand high temperatures and direct heat. You can also heat a cast iron skillet on the stove on high heat for 10 minutes. However, cooking blackened fish in a cast iron skillet is not recommended indoors due to the amount of smoke the blackening method produces. After your fish is covered in butter, rub your spices around the exterior of the fish. You can add as much or as little spice as you want. Spices should be added immediately before you cook your fish. Put the fish directly in the hot pan after seasoning. Place a piece of fish in the middle of the hot cast iron skillet and immediately spoon the melted butter on top. Use caution as the butter hitting the hot pan can make it flare up or smoke. Blackened fish makes a great meal all on its own, or atop a salad. The fish should be served immediately. Store any leftover fish in the refrigerator, in an airtight container for up to 3 days.  Store any leftovers as soon as possible. If they are left at room temperature for more than 2 hours, throw them away. If you cannot get to your leftovers in 2-3 days, freeze them in a container or airtight bag for up to a month.  You can try adding different dressings to enhance the Cajun style seasonings, like a strawberry kiwi salsa.
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Cut the meat into fillets that are 4 by 6 in (10 by 15 cm). Turn the grill on high and heat a cast iron skillet on the grill. Sprinkle both sides of the meat with blackening spices. Put a piece of fish on the skillet and spoon 1 US tbsp (15 mL) of butter on it. Serve your fish immediately.