Heavily seasoned (cajun/creole) and blackened in a smoking hot cast iron skillet is good!
It creates a lot of smoke. I usually do this out side on a fish cooker. Inside it will challenge your vent/range hood. I'm getting hungry thinking about sauted grouper, with butter, lemon, cajun/crele seasonings, onion, bell pepper, celery, parsley, green onion, maybe a few shrimp thrown in for good measure....Yep I'm hungry!!