Tony's Blackened Fish

Jul 15, 2019
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 blackedned fish. You won't regret it!


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.

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