3/4 tsp. basil
1/4 tsp. thyme
1/2 tsp. paprika
1/4 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne
1 sm. onion, peeled, ends removed, pureed
2 garlic cloves, peeled, ends removed finely minced
2 1/2 tbsp. vegetable oil
4 catfish fillets (1/4 lb. ea.), washed, patted dry
1/4 c. butter, melted

Preheat grills. Place empty, large cast iron skillet on hot grill for 15 minutes. In a small bowl, combine basil, thyme, paprika, salt, black pepper, cayenne, onion and garlic into a paste. Rub both sides of catfish fillets with seasoning paste. Put 1 1/2 tablespoons of oil in skillet. Cook about 3 minutes on each side, carefully turning so spices stick to fish and not to pan. Add remaining 1 tablespoon oil if necessary to prevent sticking. Check for doneness. Fish should flake when touched with fork. Remove fish to servings platter and add butter to skillet. Use spatula to scrape seasonings stuck to pan. Cook 2 minutes. Pour seasoned butter evenly over fillets.