This is a quick and simple dish but you have to be careful not to let it overcook, so keep an eye on it. This tasty dish can be served on its own, or as sandwich.
1⁄2 Tablespoon (Tony Chachere's)
Extra virgin olive oil
Mix all of the dry ingredients in a small bowl to create a dry rub. Coat the fillets on each side with the rub and set aside. Add a small amount of oil to a large cast iron skillet and bring the heat up to high. Place a fillet into the center of the pan, topside down, and cook for 2-3 minutes. Flip, and cook for another 2-3 minutes. Coat with a little lemon juice and serve hot.
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