Basic blackened

I've been using this Purdonne's blackened redfish magic or something like that lately. Pretty nice mix.  I like to cook outside on a camping burner in a wok.  Cube up some rockfish or use thin halibut tail fillets, because it cooks hot and fast. I don't put oil in the wok. Instead toss the fish in olive oil and the blackening stuff, then throw it in the very hot wok. The chipotle is  50/50 mayo and sourcream with a couple fat chipotles in adobo and about half of the juice of a fat lemon. I have a hand blender and it takes one minute to make the sauce.  I like to keep it simple with just avocado to cool the heat from the chipotle and a little celantro/onion.  This Riesling is only $11 and does the job for sure.