3/4 lb. (3 sticks) unsalted butter

Melted in heavy skillet

SEASONING MIX:

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

6 (8-10 ounce) fish fillets (preferably redfish, pompano, salmon or red snapper), cut about 1/2 inch thick.

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

Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in 250 degree oven.

Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserve melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place it in a hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, the butter may flame up). Cook uncovered over the same high heat until the underside looks charred, about 2 minutes (time may vary). Turn fish over and repeat procedure. Repeat with remaining fillets. Serve each fillet piping hot.

To serve, place 1 fillet and a ramekin of butter on each heated serving plate. Makes 6 servings.