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