Cajun Blackened Fish with Sweet Peppers Recipe

0 Combine butter, lemon juice, cumin, and honey in a small bowl (no need to stir them together, just measure them into a bowl together). Set aside.
1 Pat fish dry with paper towels. Stir cornstarch, Cajun seasoning, and black pepper into fish stir until evenly coated. Refrigerate until ready to use. 
2 Heat a large skillet with 1 Tablespoon cooking oil over medium heat. When oil is shimmering, add bell peppers and onions with a pinch of salt. Saute until very tender, 4 to 5 minutes. Set aside, covered to keep warm.
3 Return skillet to heat and add remaining 2 Tablespoons cooking oil. Working in batches (and adding more oil as needed) sear fish until flakey and cooked through, 2 to 3 minutes per side. Transfer fish to the covered bowl with peppers and onions.
4 When all of the fish is cooked, add butter-lemon juice mixture to heated skillet. Cook, scraping up any browned bits on the bottom of the pan, until butter is completely melted and sizzling. 
5 Remove pan from heat and stir in green onions. Pour butter sauce over fish and peppers. 
6 Serve fish and peppers over polenta, grits, rice, quinoa, or couscous.