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Cajun Fish 1 cup butter or margarine 1 1/2 teaspoons black pepper 2 tablespoons paprika 1 teaspoon dried thyme 2 teaspoons onion powder 1 teaspoon dried oregano 2 teaspoons garlic powder 2 pounds red snapper fillets 2 teaspoons cayenne pepper   1 1/2 teaspoons white pepper   Melt butter and set aside. Combine all seasonings. Heat cast iron skillet on high heat setting of BBQ for at least 15 minutes. Dip fillets in butter; sprinkle seasoning mix evenly on both sides of fillets. Place fillets in hot skillet and ladle melted butter over fillets. Cook about 2 minutes on each side. This method of grilling produces a heavy smoke. Serve immediately.

Chilean Sea Bass with Mediterranean Rub This fish dish is a nice way to have a low-calorie meal with a great deal of flavor. Dried lavender can be found in specialty food shops. 2 tablespoons kosher salt 1/2 teaspoon dried thyme 2 tablespoons fresh rosemary, crushed 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh parsley 4 Chilean sea bass fillets (about 1/4 pound each) 1.5 teaspoons dried garlic flakes Olive oil spray for spraying fish 1 teaspoon dried lavender   To make the rub: Combine the kosher salt, rosemary, parsley, garlic flakes, lavender, thyme and pepper in a small skillet and place over low heat for 3 minutes to toast lightly and bring out the herbs' flavors. Allow to cool. Rinse fillets and pat dry. Lightly spray fish with olive oil, then sprinkle about 1.5 teaspoons of rub on each fillet. Grill seasoned fillets over Direct Medium heat until fish is opaque, about 6 minutes, turning once halfway through grilling time. Serve with mashed grilled sweet potatoes, if desired. Makes 4 servings Try it with... Wine: An exciting Rhone-style white from California or Australia Beer: A Triple Ale from Belgium or the Netherlands.