Directions
In a small bowl, mix together the paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside.
Heat a heavy cast iron skillet on high heat until extremely hot, about 10 minutes.
Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
Place fillets into a hot skillet slowly, without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until the fish has a charred appearance, about 2-3 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
As a healthier alternative the fish can be baked or grilled outside, cooking for approximately 20 minutes per inch of fillet.
