California Blackened Snapper

1. Purchase fillets that are approximately ¼ pound each.
2. Drain peaches, reserving all liquid.
3. Combine paprika with onion powder, garlic powder, white, black and cayenne peppers, thyme and oregano; mix well.
4. Dip fish in peach liquid.
5. Sprinkle both sides with paprika mixture.
6. Heat a clean 10-inch skillet on high for 5 minutes.
7. Carefully add half the fish.
8. Cut margarine in small pieces and add half to skillet.
9. Skillet will smoke as margarine is added.
10. Cook about 1-½ to 2 minutes on each side or until fish flakes easily with a fork.
11. Repeat with remaining fish.
12. Fan peach halves over fish to serve.