2 redfish fillets
2 sticks butter, melted
3 tsp. cayenne pepper
1 tsp. thyme
2 tsp. granulated garlic
1 tsp. salt
1 tsp. lemon pepper

Combine butter and spices in shallow pan. Add fillets and let sit in marinade until it coats well. Place iron skillet on stove until hot - it should be so hot it will turn a grayish white. Carefully place fillets in skillet and cook, depending on thickness, approximately 1 to 1 1/2 minutes per side. Squeeze lemon juice on fillets and serve.

Hints: Cut off ends of fillets for they will cook faster than the thicker parts and will stick to the pan. Also, when getting ready to cook make sure vents and windows are open; it will get smokey.