Blackened Redfish - cooking recipe

Ingredients

6 redfish fillets (about 1/2 to 3/4 inches thick), skinned
2 1/2 c. unsalted butter or margarine
1/2 c. fresh lemon juice
1 1/2 tsp. cayenne pepper
1 tsp. salt
2 tsp. freshly ground black pepper
1 Tbsp. dried leaf thyme
curly parsley sprigs
lemon wedges

Preparation

Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail.
If left on, these thin areas will char and break away.
Pat fillets dry with paper towels; cover and refrigerate until ready to cook.
The butter sauce adheres better to cold fillets.