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1
Heat a large, cast iron skillet over very high heat until it is beyond smoking (it can't be too hot for this dish), at least 10 minutes.
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2
Pour 2 tablespoons of butter into each ramekin, 1 ramekin per serving.
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3
Set aside and keep warm.
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4
Reserve the remaining butter in the skillet it which you originally melted it.
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5
Heat the serving plates in a 250 degrees oven.
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6
Thoroughly combine the seasoning mix in a small bowl.
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7
Dip each fillet in the reserved butter so that both sides are well coated.
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8
Sprinkle the seasoning mix over by hand, allowing a generous coating on each fillet and coating both sides.
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9
Pat the seasoning mix onto the fillets.
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10
Cook the fillets one at a time.
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11
Place the fillet in the very hot skillet.
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12
Pour 1 tablespoon of butter over each fillet - CAUTION, the butter may flame up!
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13
Cook, uncovered, over the same high heat until the underside looks charred (about 2 minutes, the time will vary according the the thickness of the fillet and the heat of the skillet).
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14
Turn the fillet over.
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15
Pour another tablespoon of butter over the fillet.
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16
Cook until the fish is done (about 2 minutes).
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17
Repeat with the remaining fillets.
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18
Serve piping hot on the heated serving plates with the reserved ramekins of melted butter alongside.
