3/4 lb. butter (3 sticks)
1 tbsp. paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. red pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. thyme
1/2 tsp. oregano
8-10 oz. red fish or grouper, pampano, snapper, 1/2 inch thick

Melt butter in large skillet very, very hot. Combine fish in melted butter, then coat heavily with seasoning. Put into hot skillet. Pour little butter on top of fish (careful butter may flare up). Cook uncovered until scorched; turn fish and pour more butter until fish is done, about 2 more minutes. Repeat with remaining fish. Serve piping hot with melted butter on side.

Caution - this method of cooking produces intense smoke. I suggest you cook outside on gas grill.