Blackened Redfish

Blackened Redfish
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[6] 8-10 oz. redfish fillets
3/4 Pound Unsalted butter, melted

=========== SEASONING MIX ============
1 Teaspoon Sweet paprika
2 1/2 Teaspoon Salt
1 Teaspoon Onion powder
1 Teaspoon Garlic powder
1 Teaspoon Ground cayenne pepper
3/4 Teaspoon Ground white pepper
3/4 Teaspoon Ground black pepper
1/2 Teaspoon Dried thyme leaves
1/2 Teaspoon Dried oregano leaves

NOTE: Fish fillets [preferably redfish, pompano or tilefish] cut about 1/2
inch thick. Redfish and pompano are ideal for this method of cooking. If
tilefish is used, you may have to split the fillets in half horizontally to
have proper thickness. If you can't get any of these fish, salmon steaks or
red snapper fillets can be substituted. In any case, the fillets or steaks
must not be more than 3/4 inch thick. Heat a large cast-iron skillet over
very high heat until it is beyond the smoking stage and you see white ash in
the skillet bottom [the skillet cannot be too hot for this dish], at least
10 minutes. [FT - this recipe is *NOT* for the faint of heart] Meanwhile,
pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and
keep warm. Reserve the remaining butter in its skillet. Heat the serving
plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a
small bowl. Dip each fillet in the reserved melted butter so that both sides
are well coated; then sprinkle seasoning mix generously and evenly on both
sides of the fillets, patting by hand. Place in the hot skillet and pour 1
teaspoon melted butter on top of each fillet [be careful, as the butter may
flame up]. Cook, uncovered, over the same high heat until the underside
looks charred, about 2 minutes [the time will vary according to the fillet's
thickness and the heat of the skillet]. Turn the fish over and again pour 1
teaspoon butter on top; cook until fish is done, about 2 minutes more.
Repeat with remaining fillets. Serve each fillet while piping hot. To serve,
place one fillet and a ramekin of butter on each heated serving plate.