4 fresh or frozen catfish, cod, pollock, pompano or haddock fillets (1 lb.)
1/4 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. ground red pepper
1/2 tsp. dried basil, crushed
1/4 tsp. ground white pepper
1/4 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. ground sage
1/4 c. butter, melted

Thaw fish if frozen. In a small mixing bowl combine onion powder, garlic salt, red pepper, basil, white pepper, thyme, black pepper and sage. Brush both sides of fish with melted butter; coat with seasoning. If using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron skillet directly on hot coals. If using a gas grill, turn to high and place skillet on the grill rack. Preheat the skillet 5 minutes or until a drop of water sizzles. Add coated fillets to skillet. Carefully drizzle about 2 teaspoons of melted butter over the fish. Grill fish 2 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of melted butter. Grill 2 1/2 to 3 minutes more. Transfer to serving plates. Drizzle with any remaining melted butter.

Makes 4 servings.