Spice N' Herbs Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
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
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3 Sticks Unsalted Butter, Melted in a Skillet
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Tony’s Spice N’ Herbs Seasoning
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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.
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from our Cajun Country Cookbook
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