3 sticks butter, melted
salt, to taste
black and red pepper, to taste
6 fish fillets, 8 oz (224 grm). each, cut to 1/2 inch thick
Heat skillet over very, very, high heat until beyond the smoking stage, about ten minutes. Dip each fillet in butter, coat well, sprinkle on seasoning or mix in bowl and dip fillets in. Place in skillet and pour melted butter on top of each ( careful of flames). Cook until looks charred, about two or three minutes. Turn over and repeat.