Cajun Red Snapper

On a large piece of wax paper together the spices

In a small saucepan, over a medium heat the butter.

Brush both sides of the snapper fillets with the butter mixture, reserve the remaining butter mixture.

Coat both sides of the fillets with the seasoning mixture

Heat a large cast-iron pan/skillet over high heat until a drop of water sizzled on it. Drizzle half the remaining butter and oil mixture on one side of the fish fillets and placed them butter side down in the pan

Cook over a high heat until the fish is deeply browned. This will be about 5 minutes.

Drizzle the remaining butter mixture over the fish and flip fish over. Cook until fish is brown and flakes when tested with a 4 also about an extra 5 minutes