馃摑 Full Recipe: Tony’s Blackened Fish

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This classic method highlights the seasoning’s ability to create a flavorful crust.

Ingredients

路 4 fish fillets (catfish, redfish, or snapper)
路 2 tbsp Tony Chachere’s Spice N’ Herbs Seasoning
路 1/2 cup (1 stick) unsalted butter, melted
路 Lemon wedges, for serving

Instructions

  1. Prep: Pat fish dry. Brush both sides with melted butter.
  2. Season: Sprinkle generously with the seasoning, pressing into the flesh.
  3. Cook: Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add 1 tbsp butter, then place fillets in. Cook undisturbed for 2-3 mins until the crust is blackened. Flip, add more butter, and cook 2-3 mins more, until fish flakes easily.
  4. Serve: Immediately with lemon wedges.

馃挕 Quick Substitution: Make Your Own Blend

If you don’t have Tony’s, combine: 2.5 tbsp salt, 1 tbsp each black pepper, garlic powder, chili powder, and 2 tsp cayenne (red pepper).

I hope this gives you everything you need to enjoy this classic Creole seasoning!

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