Posted: January 22 2011 in Recipes • Fish & Shellfish

¾ lbs butter
1 tbsp paprika
2½ tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp red pepper
¾ tsp white pepper
¾ tsp black pepper
½ tsp thyme
½ tsp oregano
8 – 10 oz grouper fillets, ½ inch thick

Melt butter in a large skillet very, very hot. Combine fish in melted butter, then coat heavily with seasoning. Put into hot skillet. Pour little butter on top of fish (careful butter may flare up). Cook uncovered until scorched; turn fish and pour more butter until fish is done, about 2 more minutes. Repeat with remaining fish. Serve piping hot with melted butter on side.

Caution: this method of cooking produces intense smoke. I suggest you cook outside on a gas grill.