This works equally well for flounder, redfish, snapper, mahi mahi... It's fast and easy, and delightful. Clean and start boiling a batch of red potatoes. As many as you think you'll eat, however many you're serving, usually 2 or 3 each. This is the side dish. They'll need to boil 45 minutes to an hour. 1 stick butter 1 cup virgin olive oil Prudhommes Blacking Pepper 1 pound fish filets (to feed 3 to 4) - The filets need to be about a half inch thick or more, so thin filets won't work. Two cast iron skillets bare, no oil, put them on a gas grill outside. Fire the grill up on high, cover it up and let the skillets get hot hot hot, about 10 minutes. Go inside and wash the filets, make sure they're deboned well, and trim off any blood meat on redfish, if that's what you're using. Pat all the water off of them with a paper towel. Melt the butter in the microwave. Mix it in with the olive oil, just beating it with a fork is fine. Set aside about half of it in a creamer pitcher or something; you're going to dress your potatoes with it. With the other half, dip your filets in it covering both sides, lay them on a cutting board or tray. Dust them liberally with the blacking pepper - not too much, you don't want two layers of blacking pepper, but you want the filet covered nicely. Flip them and dust the other side as well. Take the filets outside, open the grill, and set them in the pan. They should produce a nice smoke cloud if your temperature is right. Give them just a couple minutes on that side, flip them over. They're done when you can push the side of a fork through them. If done properly, the butter, olive oil and blacking pepper will carmelize onto the fish, forming a very thin crust layer. Spicy, but not overbearing. Eat them right away! They're best immediately out of the pan. A very light drizzle of oil and butter onto the red potatoes, lightly salted and a bit of sage, and you have a gourmet meal. A bit of white Zinfandel compliments the meal nicely.