3 sticks unsalted butter (melted in skillet)
Creole seasoning to taste
6 fish fillets, cut 1/2" thick

Heat large cast iron skillet over high heat (beyond smoking stage). Dip each fillet into melted butter so both sides are well coated. Season generously and evenly on both sides. Place in hot skillet. Pour 1 tablespoon melted butter on each fillet. Watch carefully - butter may flame. Cook uncovered until under side looks charred - approximately 2 minutes. Turn fish and again pour 1 tablespoon butter on top. Cook until fish is done; repeat with remaining fish.