Since Chef Paul Prudhomme invented blackened fish in 1980, it has become so popular that many of us think the recipe must have been around for a century. Prudhomme famously blackened his creation in a red hot cast iron skillet, but a relatively new invention — the air fryer — may have gone him one better. We’re using halibut and our own spice recipe to get mouth-watering Cajun goodness from fridge to fork in under 20 minutes. You can dress this up anyway you like: Go tropical with a mango salsa or go traditional by plopping the fish on a steaming bed of creamy, cheesy grits. But don’t let us influence your choice. You do you.