Class the joint up a bit with a New Orleans restaurant staple that won’t smoke you out of the house.
Paul Prudhomme's original blackened redfish recipe, gleamed from a line cook at Commander's Palace making himself a quick lunch, launched a national craze that really helped to put New Orleans-style cooking on the map, and nearly led to the Redfish getting harvested to extinction.
But it's really a pain in the ass to cook at home, because it's basically pan-frying in a super-hot skillet with butter, so that means a ton of smoke. It's one thing to do it in a commercial kitchen with a big, powerful vent hood, but you probably don't have that.