Place a nonstick skillet over medium-high heat until hot, about 7 minutes.
As soon as the skillet is hot, lightly coat both sides of each filet with butter, then sprinkle one side with ½ teaspoon of the seasoning of your choice. Place the fish in the skillet, seasoned sides down and sprinkle the top sides of all the filets evenly with the remaining seasoning.
Cook until the undersides of the filets are bronze in color, approximately 2½ minutes. Watch as the fish cooks and you'll see a white line coming up the side of each filet as it turns from translucent to opaque; when one half of the thickness is opaque, the fish is ready to be turned. Turn the fish and cook approximately 2½ minutes longer. To test for doneness, simply touch the fish in the center - - properly cooked fish will have a stiffer texture than partially cooked fish. You also can use a fork to flake the fish at its thickest part - - if it flakes easily, it is done. Do not overcook as the fish will continue to cook even after you remove it from the heat. Serve immediately.
NOTE: You can turn the fish more than once or continuously until cooked to desired doneness. All cooking times are approximate.
NOTE: If you omit butter stages, bronzing produces delicious reduced-fat meat and fish dishes. Just spray fish or meat surfaces with nonstick cooking spray just before applying seasoning.
NOTE: If you do not have Chef Paul Prudhomme's Seafood Magic®, feel free to use any of our other seasoning blends, such as: Blackened Redfish Magic®, Meat Magic®, Shrimp Magic®, Fajita Magic®, Salmon Magic®, Magic Seasoning Salt®, Magic Salt-Free Seasoning®, or Barbecue Magic®.