Mix together black pepper, paprika, cayenne pepper, onion powder, white pepper, salt, garlic powder, thyme, and oregano.
Heat a large iron skillet over high heat for 15 minutes, or until extremely hot.
Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the Red Snapper, Fillet Skin OFF, 06 oz fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet.
Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.