Spice N' Herbs Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeTurn 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!
Ingredients
-
3 Sticks Unsalted Butter, Melted in a Skillet
-
Tony’s Spice N’ Herbs Seasoning
-
6 Fish Fillets (8 Ounces), Cut 1/2-Inch Thick (Redfish, Salmon, Red Snapper or Pompano)
- Clear
Directions
- Heat a large cast-iron skillet over very-high heat until it is beyond the smoking stage, at least 10 minutes.
- Meanwhile, dip each fillet in the melted butter so that both sides are well coated. Then sprinkle Tony’s Spice N’ Herbs Seasoning generously and evenly on both sides of the fillet.
- Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (watch carefully – butter may flame up).
- Cook uncovered over the same heat until the underside looks charged (about 2 minutes).
- Turn the fish over and again pour 1 teaspoon butter on top. Cook until fish is done. Repeat with remaining fillets, serving while hot.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe