4    Fish steaks or fillets
- about 8 oz ea
1 c  Butter, unsalted
1 tb Paprika
1 ts Garlic powder
1 ts Cayenne powder
1/2 ts White pepper; ground
1 ts Black pepper; finely ground
2 ts Salt
1 ts Dried thyme

1. Melt the butter and pour about half into each of four custard cups and
set aside. 2. Brush each fish steak liberally with the remaining butter on
both sides. 3. Mix together the spices and thyme and sprinkle generously on
each side of the steaks, patting it on by hand. 4. Heat a large frying pan
and add about 1 tbsp butter per fish steak. When butter is hot, add the
fish, skin side down first. 5. Turn the fish over when the underside is
very brown and repeat with the remaining side. Add more butter as necessary
during cooking. 6. When the top side of the fish is very dark brown, repeat
with the remaining fish fillets, keeping them warm while cooking the rest.
7. Serve the fish immediately with the cups of butter for dipping.