Blackened Fish.  Combine all the seasonings in the Seasonings Bowl.  Heat a large, heavy skillet over high heat until it is beyond the smoking stage (about 5 minutes, the skillet can’t get too hot for this recipe).  Add the oil to the skillet so that it covers the bottom and heat for about a minute.  Generously sprinkle both sides of each buttered fillet with the seasonings mix.  Place the seasoned fish in the hot skillet and pour 1 Tbsp. butter on top of each filet.  Cook over the same high heat until the underside is charred (about 2 minutes).  Turn the fish over and again put butter on top of each filet and cook until done (about 2 minutes more).  Lay down a bed of “Sauce de Jour” in the center of a plate and place a filet on top.  Serve immediately.

White Butter Sauce.  Heat the olive oil over medium heat.  Add the shallots, thyme, and oregano.  Sauté until the onions are done.  Add the stock.  Simmer for 15 minutes.  Add the remaining ingredients.  Sauté  for another 15 minutes.  Add salt and pepper to taste.

Vermouth Sauce.  Sauté the onion and tarragon in olive oil over medium heat until the onions are translucent.  Add the broth, turn the heat down to low, and cook for 15 minutes.  Add the vermouth and cook another 15 minutes.  Add salt and pepper to taste and serve.

Meuniere Sauce.  Combine the stock and garlic in a saucepan over high heat and bring to a boil.  Reduce the heat and allow to simmer for 2 minutes.  Melt 2 Tbsp. butter in a small skillet over high heat.  Add the flour and whisk until smooth (about 10 seconds) and remove from heat.  Increase the heat under the stock to medium.  Slowly add the butter mixture to the stock whisking constantly until the mixture is smooth.  Reduce the heat to very low and add the remaining 1 1/4 sticks of butter (1/4 stick at a time) whisking constantly until the butter is melted after each addition.  Gradually whisk in the Worcestershire.  Whisk in salt to taste.  Continue cooking until the sauce thickens, whisking often (about 5 minutes).  Keep warm, but don’t boil, while you prepare the fish.

Shrimp and Crab Sauce.  Combine the shallots and 1/2 stick butter in a skillet and sauté over medium heat for 1 minute.  Add the flour and whisk until smooth.  Reduce heat to low and continue cooking, whisking constantly, for 1 minute and then remove from heat.  Bring the stock to a boil in a saucepan.  Slowly add the butter/shallot mixture to the stock whisking constantly until the mixture is smooth.  Increase the heat to high and add the remaining 1/2 stick of butter  whisking constantly until the butter is melted.  Gradually add the cream, whisking constantly.  Add salt and cayenne to taste.  Lower the heat to medium and stir in the shrimp and crab.  Continue cooking until the shrimp just turn pink (about 1 to 2 minutes), stirring occasionally.  Remove from heat and serve.