6 fillets (8 to 10 ounces each) of: redfish, pompano or tilefish (swordfish, tuna, mako shark, halibut or bluefish can be substituted for the redfish). Also will need 3/4 pound (3 sticks) unsalted butter.

SEASONING MIXTURE:

1 tbsp. sweet paprika
2 1/2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground red pepper (preferably cayenne pepper)
3/4 tsp. ground white pepper
3/4 tsp. ground black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves

Heat a large cast iron skillet for at least 10 minutes over very high heat until it is beyond the smoking stage and you can see white ash in the bottom of the skillet (the skillet cannot be too hot for this dish).

Meanwhile, melt the butter in another large skillet and pour 2 tablespoons of melted butter into each of six small rameskins or custard cups; set them aside and keep them war. Reserve the remaining butter in its skillet. Heat the dinner plates in a very low oven.

Thoroughly combine the paprika, salt, onion and garlic powder, red or cayenne pepper, white and black pepper, thyme and oregano. Dip each piece of fish in the reserved butter in the skillet so that both sides are coated, then sprinkle seasoning mixture generously and evenly onto both sides, patting it on by hand.

Use a wide metal spatula to place one piece of the fish in the hot skillet and pour 1 teaspoon melted butter on top of each fillet. (Be careful here as the butter can flame up). Cook the fish, uncovered, until the underside looks charred, about 2 minutes - the time will vary according to the thickness of the fillet and the heat of the skillet.

Turn the fish over and again pour 1 teaspoon butter on top. Cook the fish until it is done, about 2 minutes more. Repeat with the remaining fillets. Serve at once, with a rameskin of melted butter to accompany each piece of fish.