Blackened Fish Fillets

2 pounds fish fillets, 1/2 to 3/4" thick
3/4 cup butter
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 dash cumin

Mix dry ingredients on large plate. Melt butter in heavy skillet (do not
use lightweight or non-stick skillet). Pour off all but 3 tablespoons into
9 x 12 x 1 pan. TURN ON HOOD VENT and turn heat to high. Dip each fillet
in melted butter (in the 9 x 12 pan) and then dip in the dry ingredients,
patting the fillets by hand. Cook fish on each side for 2 to 3 minutes,
being careful when turning them over. The fish will look charred --
"blackened" -- and there may be some smoke, but not an excessive amount.
The blackening forms a spicy, crunchy coating, sealing in moisture and
flavor.

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