I used a cast iron pan which started to smoke before the five minutes came to pass. (About three minutes)
I mixed the seasoning and placed it in a small pyrex custard dish.
I melted the butter in an eight inch cast iron skillet, held the fish by the very end of the tail and dipped it into the butter on both sides. I placed the fillets on plates and sprinkled them with the seasoning. Then turned them and did the other side.
When the pan smoked I added them to it and proceeded as directed although I turned the heat lower just a bit to keep the pan from smoking excessively.
This is a very good recipe!!!!
However there was some butter and spice mixture not used. Although I only
used 4 fillets, I think there would have been some left even if I had used 6.