1/2 pound (2 sticks) unsalted butter, melted in a cup
Seasoning mix:
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (preferably cayenne)
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
(The above is the blackening spices. You can make 2 or 3
batches and store in an old spice container for future
uses)
 
6 (8- to 10-ounce) fish fillets (preferably redfish, red
snapper, mahi mahi. pompano*

*Redfish and pompano are ideal for this method of cooking.
If  tilefish is used, you may have to split the fillets in
half horizontally to have the proper thickness. If you can't
get any of these fish, salmon steaks or red snapper fillets
can be substituted. In any case, the fillets or steaks must
not be more than an inch thick.