TONY'S BLACKENED FISH

TONY'S BLACKENED FISH

CategoryDifficultyBeginner

Turn up the heat with this blackened fish. All it takes is butter, Tony's Spice N' Herbs and a cast-iron skillet to get this perfectly blackened fish. You won't regret it!

Yields6 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

 3 sticks Unsalted Butter, Melted in a Skillet
 Tony Chachere's Spice N' Herbs Blend
 6 (8 oz.) Fish Fillets, Cut 1/2-Inch Thick (Redfish, Salmon, Red Snapper or Pompano)

1

Heat a large cast-iron skillet over very-high heat until it is beyond the smoking stage, at least 10 minutes.

2

Meanwhile, dip each fillet in the melted butter so that both sides are well coated, then sprinkle Tony's Spice N' Herbs Blend generously and evenly on both sides of the fillet.

3

Place in the hot skillet and pour one teaspoon melted butter on top of each fillet (watch carefully - butter may flame up).

4

Cook uncovered over the same heat until the underside looks charred, about 2 minutes.

5

Turn the fish over and again pour one teaspoon butter on top. Cook until fish is done. Repeat with remaining fillets, serving while hot.

Ingredients

 3 sticks Unsalted Butter, Melted in a Skillet
 Tony Chachere's Spice N' Herbs Blend
 6 (8 oz.) Fish Fillets, Cut 1/2-Inch Thick (Redfish, Salmon, Red Snapper or Pompano)

Directions

1

Heat a large cast-iron skillet over very-high heat until it is beyond the smoking stage, at least 10 minutes.

2

Meanwhile, dip each fillet in the melted butter so that both sides are well coated, then sprinkle Tony's Spice N' Herbs Blend generously and evenly on both sides of the fillet.

3

Place in the hot skillet and pour one teaspoon melted butter on top of each fillet (watch carefully - butter may flame up).

4

Cook uncovered over the same heat until the underside looks charred, about 2 minutes.

5

Turn the fish over and again pour one teaspoon butter on top. Cook until fish is done. Repeat with remaining fillets, serving while hot.

TONY’S BLACKENED FISH