Ingredients

1 yellow onion, halved and sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

2 teaspoons blackening seasoning, plus more for dusting

Kosher salt and freshly ground black pepper

2 to 3 tablespoons canola oil or clarified butter

2 fillets hogfish

2 limes, halved

6 tortillas, warmed, for serving

Pico de gallo, for serving

Shredded Cheddar, for serving

Shredded iceberg lettuce, for serving

Chopped tomatoes, for serving

Directions

Preheat 2 small cast-iron skillets over high heat until hot, about 5 minutes. Meanwhile, heat a large skillet or griddle over high heat. Preheat the grill or a grill pan.
Toss the onions and peppers with 1 teaspoon of the blackening seasoning and some salt and black pepper. Add the oil to the large skillet and cook the onions and peppers, about 2 minutes. While the vegetables are cooking, dust both sides of each fillet with salt, black pepper and the remaining blackening seasoning, just enough to coat. Flip the vegetables and continue cooking until lightly browned, about 3 minutes longer, and then push to one side of the skillet. Cook the fish on the other side of the skillet, 2 minutes per side, flipping once halfway through. Divide the fish and vegetables between the 2 small hot skillets. There should be a lot of steam and sizzling!
Dip the limes in blackening seasoning, grill 1 to 2 minutes, and then squeeze lime juice over each fillet.
Serve the fajitas in the cast-iron skillets with an oven mitt (very hot!). Assemble in the warmed tortillas, and top with pico de gallo, shredded cheese, lettuce and tomatoes, if desired.