Blackened Redfish

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

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