Paul Prudhomme’s Blackened Redfish


I found this recipe while searching the internet for a blackened redfish recipe one day. Paul Prudhomme specializes in Cajun style cuisines and is a popular celebrity chef and restaurant owner. This recipe and method of preparing redfish is one of my all time favorites. It’s quick, easy, and taste delicious. If preparing this meal, make sure you have a good cast iron skillet and preferably cook this recipe outdoors. Before applying the fish to the skillet, it needs to be white hot from the heat which will result in lots of smoke along with a few flames when the butter is applied. I used my propane cooker in order to reach the correct temperature and cooked it outside of my garage.



Paul Prudhomme’s Blackened Redfish


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Ingredients:


3 teaspoons of salt

1/2 a teaspoon of red pepper

1/2 a teaspoon of white pepper

1/4 a teaspoon of black pepper

1/4 a teaspoon of dried thyme

1/4 a teaspoon of dried basil

1/4 a teaspoon of dried orgenao

2 teaspoons of paprika

4-6 fillets of redfish (I cut the fillets in half so that I had a thinner piece from the tail area and a thicker piece closer to the head.)

1/2 a cup of melted butter


Preparation:


1. Combine the salt, red pepper, white pepper, black pepper, thyme, basil, oregano, and paprika in a small bowl.

2. Dip the fish pieces on both sides in the butter.  Sprinkle both sides with the seasoned mixture.

3. Heat a cast iron skillet over high heat about 5 minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.

4. Add two fillets of fish and pour a teaspoon of butter on top of each piece.  The butter will probably flame up.  Cook over high heat between a minute and a half and two minutes depending on the thickness of the fillet.  Turn the fish over and pour another teaspoon of butter over each piece.  Cook for another minute and a half to two minutes and remove from skillet.  Serve the fish immediately.



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2 Comments

2 thoughts on “Paul Prudhomme’s Blackened Redfish

  1. CharlesInTexas

    This is one of my favorite recipes for redfish. Thanks for posting.

    • Anonymous

      This recipe can also be used for duck breasts but for teal breasts a minute and a half per side would be too long, try 45 seconds. Remove from pan after cooking, quickly slice into smaller pieces and serve as an appetizer with toothpicks – Blackened Breast of Teal

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