I normally do this outside of the house, way too much smoke to do inside..... and on a good day, yeah...the butter flames would not be good inside the house.
Basic steps:
1) trimmed, cleaned fillets....warmed to room temp
2) get pan, black iron skillet HOT. I use a laser thermometer and strive for +700degF depending on weather conditions that day.
3) melt butter and coat fillets
4) liberally apply K Paul's seasoning
5) put fillets onto hot pan, flip once...done.. Timing is function of pan temp and fillet thickness.
I've done sacalait, perch, catfish, redfish, specks, shrimp, mushrooms, chicken breast...veggies. Pretty much anything is fair game...