Title: Skillet Hot Reds
Categories: Fish Main
Yield: 4 Servings
| 6 | | Fillets (8 or 9 ounces each) redfish, speckled trout, or amb |
| 1 1/2 | | Sticks butter |
| 1 1/2 | tb | Paprika |
| 1 1/2 | tb | Onion powder |
| 1 1/2 | tb | Garlic powder |
| 2 1/2 | tb | Cayenne pepper |
| 1 | tb | White pepper |
| 1 | tb | Black pepper |
| 1 1/2 | ts | Thyme |
| 1 1/2 | ts | Rosemary |
| 1 1/2 | ts | Basil |
| 1 1/2 | ts | Cumin |
| 1 1/2 | ts | Salt |
Heat a large iron skillet (no substitute) over very high heat for 10
minutes. At same time melt butter in a separate skillet. Combine
seasonings and mix well. Pat fillets dry. Coat both sides of fillets with
melted butter. Liberally sprinkle both sides with seasoning mix. Place
coated fillets in heated black iron skillet, and cook uncovered for about
two minutes on each side.