Blackened Red Snapper
4 teaspoons salt
2 teaspoons cayenne
1 1/2 teaspoons white pepper
3/4 teaspoon dried thyme
1/2 teaspoon dried oregano
8 snapper fillets -- skinned
2 sticks butter -- melted
3/4 teaspoon black pepper
8 lemon wedges
Combine all spices. Have fish very
cold. Dip both sides of fish in spice mix and rub fillets to cover well. Heat in
cast iron skillet over high heat until extremely hot. Have kitchen fan running
on high speed. Dip fish into melted butter and place directly on hot skillet.
Drizzle with additional teaspoon of butter. Cook for 2 minutes and turn. Drizzle
with more butter and cook additional minute. Serves 4.