6 red fish fillets, 1/2-3/4" thick, skinned
2 1/2 c. unsalted butter
1/2 c. fresh lemon juice
1 1/2 tsp. red (cayenne) pepper
1 tsp. salt
2 tsp. fresh ground black pepper
1 tbsp. dried leaf thyme
Curly parsley sprigs
Lemon wedges

Pat fillets dry with paper towel. Refrigerate. In saucepan, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend; cool to lukewarm. Place on empty 10 inch cast iron skillet over high heat. Best to do outside.

Heat until bottom has a definite white haze and begins to smoke; dip fillet in butter sauce. Place in hot skillet. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets. Garnish with parsley sprigs and lemon wedges. 4-6 servings. Caution - will create clouds of smoke and high heat.