Cajun Seasoning

My father and I worried over the cast-iron skillet, turning ash white on a gas grill licked by a blue flame. Was the skillet really hot enough? Had we coated the fish with enough melted butter? Did it matter that we had mixed our own spice blend instead of using the chef ’s brand? I was home from college. My father had recently remarried. Gathered in the backyard of his new wife’s brick ranch in suburban Macon, Georgia, we were trying