Blackened Redfish

8 - 10 oz. redfish or red snapper fillets

2 cups butter, melted

1/4 cup fresh lemon juice

1 Tbsp. dried thyme, crumbled

2 tsp. freshly ground pepper

1 1/2 tsp. ground red pepper

1 tsp. salt.

Fillets should be skinned. Check over for bones. (This is a given for all fish fillets) Return fillets to refrigerator until ready to fry. Melt butter in a heavy skillet over low heat. Stir in seasonings and lemon juice. Cook 10 min. Pour into shallow dish. Over high heat, heat a large cast iron skillet until bottom begins to form white haze. Pat fish dry. Dip each fillet into butter mixture. Place in dry skillet. Turn and cook other side. We're talking immediately here. I would say 15 seconds per side. The fish will turn black and the smoke will be rolling. Remove from skillet. Repeat with remaining fish. Cover loosely and keep warm. Add the remaining butter mixture to skillet over high heat and stir with spoon or spatula, scraping up the browned bits. When butter has turned dark brown, spoon over fish and serve immediately. Now, because of the size of the fillets and all that butter, I would guess that this should serve 8 deliciously with a green salad and crusty bread.