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4 fresh or frozen catfish, cod, pollock, pompano or haddock fillets (1 lb.)
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/2 tsp. ground red pepper
1/2 tsp. dried basil, crushed
1/4 tsp. ground white pepper
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
1/8 tsp. ground sage
1/4 c. butter, melted
Makes 4 servings.
Thaw fish, if frozen. In a small mixing bowl, combine remaining ingredients except butter. Brush both sides of fish with some of the melted butter; coat both sides with seasonings.

If using a charcoal grill, remove grill rack and place an unoiled 12-inch cast-iron skillet directly on hot coals.

If using a gas grill, turn to high and place skillet on the grill rack.

Preheat the skillet 5 minutes or until a drop of water sizzles. Add coated fillets to skillet. Carefully drizzle about 2 teaspoons of the melted butter over the fish. Grill fish 2 1/2 to 3 minutes or until blackened. Turn fish and drizzle with 2 teaspoons of the melted butter. Grill 2 1/2 to 3 minutes more or until blackened and fish flakes easily when tested with a fork. Transfer to serving plates. Drizzle with any remaining melted butter.