The next time you catch some nice Lake Shasta Bass or Catfish, or just go to the store and pick out some nice filets, blacken those suckers up and make a sandwich.

Blackened Fish Sandwich with Cilantro Lime Mayonnaise and Mango Salsa

1/4 cup paprika
2 tablespoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
Kosher salt and fresh ground pepper, to taste
1 stick butter, melted
4 (10-ounce) fish fillets
4 buns, split, buttered and toasted
Cilantro Lime Mayonnaise, recipe follows
Mango Salsa, recipe follows
Lime wedges, for squeezing

Cilantro Lime Mayonnaise:
1 cup mayonnaise
1/4 cup chopped cilantro leaves
Juice from one lime

Mango Salsa:
1 large mango, peeled and diced
1/2 a red onion, finely chopped
1 cup red bell pepper, chopped
1 small jalapeno, seeded and chopped
2 cloves of garlic, minced
Juice of 1 lime
Kosher salt, to taste

For the sandwich:
In a shallow dish, combine the seasonings.
Pour melted butter into another shallow dish. Dip fish fillets in melted butter and coat with the seasonings.
Heat a cast iron skillet over medium-high heat until hot. Cook prepared fish, in batches if necessary, 3 to 4 minutes per side, or until fish flakes easily with a fork. Set aside on paper towels to rest.
Spread Cilantro Lime Mayonnaise evenly over toasted buns. Place blackened fish on bottom half of bun, top with mango salsa, and cover with top half of bun. Serve with lime wedges and enjoy!

For the Cilantro Lime Mayonnaise:
In a small bowl, combine all ingredients. Cover and chill.

For the Salsa:
Combine all ingredients, and season with salt.