Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ts Salt, optional 2 ts Paprika
1/2 ts Cayenne pepper 8 Skinless, boneless fillets
1/2 ts White pepper -of fish, preferably redfish
1/4 ts Black pepper -pompano, or tilefish (about
1/4 ts Dried thyme -1/4 pound each) (see note)
1/4 ts Dried basil 10 tb Butter, melted
1/4 ts Dried oregano

Combine the salt, cayenne pepper, white pepper, black pepper, thyme,
basil, oregano, and paprika in a small bowl. Dip the fish pieces on
both sides in butter. Sprinkle on both sides with the seasoned
mixture. Heat a black iron skillet over high heat for 5 minutes or
longer (the skillet cannot get too hot) until it is beyond the
smoking stage and starts to lighten in color on the bottom. Add 2 or
more fish pieces and pour about a teaspoon of butter on top of each
piece. The butter may flame up. Cook over high heat about 1-1/2
minutes. Turn the fish and pour another teaspoon of butter over each
piece. Cook about 1-1/2 minutes. Continue until all fillets are
cooked. Serve immediately. YIELD: 4 servings (Note) Redfish and
Pompano are ideal for this dish. If Tilefish is used, you may have to
split the fillets in half. The fillets must not be more than 1-1/2
inches thick.

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