You really can use any white fish. I prefer Grouper because it is a bit meatier and juicier than other white fishes. And it has a lot of flavor.
In a shallow dish melt 4 TBS of butter. Salt and pepper each grouper fillet and then place in the dish of melted butter. Make sure to coat the fillets well with the butter, then set the fillets on a parchment lined cookie sheet. Dust each side of the grouper fillet with creole seasonings. Rather than make my own, I just buy a can of Tony Chachere's. You've got to make things easy when you can.
Ok, so this is about to get very smoky. Pour yourself a glass of wine and relax. Go ahead and turn the vent over your stove to high. Heat a skillet also to high, which will take a good 5-8 minutes. Pour 1 TBS of melted butter into the very hot skillet, and add your grouper fillets to the hot buttered skillet. Cook the fillets for about 2 minutes, they should be charred. Turn your fillets over, and pour another TBS of melted butter on top of the fillets. Cook for another 3-4 minutes. I like to top these fillets with a pineapple salsa, to cut the heat just a little bit. And add a smoked gouda cheese grit cakes. Enjoy!!
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