In a small bowl, combine the chili powder, smoked paprika, cumin, black pepper, celery salt, garlic powder and salt.

Mix well and sprinkle over both sides of fish. You may not use all of the seasoning.

Heat a heavy bottomed pan, like a cast iron frying pan, on medium-high heat and add olive oil and butter.

Add fish and sear well on both sides.

When the seasoning starts to blacken, add 1/2 cup water and let the fish simmer.

When the water reduces flip fish and add 1/2 cup more water until fish feels cooked through. For fresh fish this will not take as long and you may only have to add 1/2 cup water total.

When fish feels cooked or firm but not jelly-like when pressed with your finger, Let the water reduce and turn the fish in the seasoning that coats the bottom of the pan. Allow each side to get blackened and a good crust on it before removing from the heat.

Enjoy.