1 stick butter
4 tbsp. lemon juice
Salt and pepper
1/4 tsp. cayenne pepper
1/2 tsp. crumbled dried thyme
2 lb. redfish or other fish fillet

Melt butter in saucepan over medium heat. Stir in lemon juice and seasonings. Pour butter into a shallow dish. Heat a large, heavy iron skillet over high heat. Dip fish into seasoned butter and fry quickly, turning once. Fish will be charred on outside. Transfer to warmed platter. Add remaining seasoned butter to skillet. Stir to loosen bits in bottom. Drizzle over fish.

Open window while cooking if possible.