Heat the oil in a skillet over medium heat.
Mix the spices together in a small bowl. If you are cooking the fish in whole pieces, sprinkle roughly half the seasoning over the top of the fish (enough to fully cover the top of the fish). If you cut the fish into chunks, sprinkle enough seasoning to lightly coat all sides of the pieces. Pour the remaining seasoning into a sealable container and save for the next time you make this recipe (or use it with another meal).
Once the skillet is hot, carefully place the fish seasoned-side down in the pan (the oil may splatter if very hot so be careful!). If your fish is in chunks, simply place them in the pan.
Sprinkle the remaining seasoning over the tops of the fish while they are cooking in the pan. (Omit this step if using cut fish)
After three minutes, flip the fish over to the other side, or stir the pieces so that they begin browning on the opposite side, scraping any stuck bits from the bottom of the pan.
Cook another three minutes. The fish is done when it's opaque and flakes easily when poked with a fork. If you are cooking a whole piece of fish that is thick, it will take longer than a longer, thin piece, or sliced chunks.
If whole, slice the fish into strips.