For the blackening spice, combine all the ingredients in a blender and blend on high speed until powderized. Set aside. You should have about 2 cups of the spice blend.

For the dirty rice, place a Saute Pan over medium heat. Add bacon, cook until crisp, 3–5 minutes. Remove from pan, leaving rendered fat behind.

Add chicken livers and fry until slightly caramelized but not crisp. Remove livers and add oil, andouille sausage, onion, celery, and bell pepper. Season with salt and sweat until onions are translucent.

Add rice and stir to combine with fat and vegetables. Cook until rice smells toasty, about 3 minutes. Return the livers and bacon to the pan with the blackening spice, and pour in chicken stock. Taste liquid and season with additional salt if needed.

Cover and increase heat to high until rice mixture is simmering. Reduce heat to low and allow rice to cook for about 20 minutes. Turn off heat and let rice sit for an additional 5 minutes before fluffing.

While the rice is cooking, fillet the fish, removing the bones and skin. Portion into 4 equal pieces.

Preheat Griddle over high heat. Place your fish portions on a Sheet Pan and fully coat all sides with blackening spice, pressing into flesh to adhere.

Lightly oil the surface of the griddle and lay the fish on what would be skin-side down, lightly pressing to ensure full contact with the heat. Drizzle with oil and sear until the fish is blackened (develops a dark crust), 5–6 minutes.

Gently flip the fish and brush with melted butter, then sear until fish is firm and cooked through, 2–4 minutes more. Transfer from the griddle to a Sheet Pan and brush with more butter and top with flaky salt.

Fluff the rice and adjust seasoning if needed. Lay down a bed of dirty rice on a plate and top with sliced scallions. Place fish on top, finish with lemon juice and parsley, and serve.