Ingredients
1 tbsp sweet paprika
2½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne
¾ tsp freshly ground black pepper
¾ tsp freshly ground white pepper
½ tsp dried thyme
½ tsp dried oregano
12 oz butter, melted
6 oz red drum filets, or black drum, or red snapper, ½-inch–thick, skinless, boneless
Preparation
Combine paprika, salt, onion and garlic powders, cayenne, black and white pepper, thyme, and oregano in a small bowl and set aside. Put 2 tablespoons of the butter into each of six small ramekins; set aside and keep warm.
Put remaining butter into a wide, shallow dish. Dip each filet in butter and place on a parchment paper-lined sheet tray.
Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.
Preheat oven to 200 degrees F. Turn on ventilation system and open windows. Heat a large cast-iron skillet over high heat until white and ashy for about 8 to 10 minutes.
Carefully place 2 to 3 filets in the pan. Stand back to avoid smoke and pour 1 teaspoon of the remaining butter over each filet.
Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 teaspoon of butter over each.
Continue cooking until fish is cooked through (time will vary according to heat of pan). Transfer to a sheet tray on a rack and keep warm in oven.
Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.
