Louisiana
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Ingredients

Filet of firm fish (Red, Drum, Tuna, Sheephead, Grouper)

3 oz. butter melted

Seasoning mix (Salt, cayenne, white and black pepper, chili powder, garlic, thyme, cumin and or other seasonings).

Preferably in a cast iron skillet, and outside or under a good hood, heat the skillet extremely hot. Pat the filet dry, press the seasoning into the flesh, pass the seasoned fish through the melted butter and drop into hot skillet. When the fish turns white on the edges, (about 4 minutes) turn it over. Remove the fish and dribble fresh butter on the fish.

Tags:  butter skillet seasoning white melted filet press flesh outside under