□   1 1/2 c. butter
□   2 tsp. black pepper
□   2 tsp. red pepper
□   2 tsp. white pepper
□   2 tsp. garlic powder
□   1 tsp. onion powder
□   1 tsp. thyme
□   1 tsp. oregano
□   2 tsp. crushed basil leaves
□   2 tsp. crushed parsley flakes
□   2 tsp. salt
□   4 lbs. fish filets 1/2-inch thick

Combine dry spices in flat platter or pan. Melt butter in pan large enough to accommodate filets without overlapping. Heat large cast-iron skillet super hot over a gas flame.

Dip each filet in melted butter; roll in spices to coat evenly. Shake off excess and fry in skillet about 2 minutes per side. The spices are blackened by intense heat, leaving meat white and moist.

Serves 8.