Clarify unsalted butter: Melt in a small saucepan over medium heat and cook, swirling the pan, until the milk solids come together. Set aside for a few minutes, then carefully pour off the clarified butter; discard the milk solids.

Lightly dust each redfish fillet on both sides with 1 1/4 teaspoons of blackened seasoning. Don’t overdo it. It should be a thin coating, only a grain or so deep. For bronzed redfish, cut the seasoning amount in half.

Place a seasoned cast-iron skillet on the grill over a bed of coals which have developed a light coating of ash and heat until it  just turns dull black, not white hot. If using a gas grill, heat the skillet over a medium high flame. Carefully ladle two tablespoons of butter oil into the skillet in the shape of the fillets you plan to place there.

Immediately add two fillets to the pan, rounded side down. This is the presentation side of the fish. Watch carefully as the thin edges and thin tail begin to cook and turn white, approximately three to four minutes. Using a long bladed fish spatula, gently turn the fillets. Cook the flat side another two to three minutes. Take care not to overcook. With the tip of a finger, press the thickest part of the fish. If the fingerprint stays indented, the fish is done. Remove from grill, place on a warmed plate, brush with a light coating of clarified butter, and serve.

Wipe the skillet in between uses with a kitchen towel, removing any of the spices, bits of fish, and oil. Otherwise the debris will stick to the next fillets, creating a charred taste. Throw away the towel when you are finished.

Chefs notes: The ideal color of the rounded, presentation side of the fillet is dark but not charred. A light coating of the seasoning gives it color, flavor, and enhances the redfish. Of course, most fin fish can be used to prepare this recipe. *To bronze the redfish, cut the seasoning in half and it will grill to a lighter color.