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  • Writer's pictureTommy Centola

Blackened Redfish from Paul Prudhomme

Updated: Jan 4, 2020

Chef Paul Prudhomme passed away on 10/8/2015. He is the one man responsible for putting Cajun cuisine on the culinary map. He brought what was once the poor cooking of the cajuns and made it 5 star cuisine. He was the man in the kitchen that brought Commander’s Palace to the forefront of New Orleans kitchens, laying the groundwork for Emeril, Jamie Shannon and Troy McPhail. He was a mentor to many great chef’s, including Frank Brigsten and Greg Sonnier. His spice blends can be found in kitchens across the world. He will be greatly missed.

Here is his signature dish Blackened Redfish

3/4 pound (3 sticks) unsalted Butter, melted in a skillet

Seasoning Mix

1 tablespoon Sweet Paprika

2 1/2 teaspoons Salt

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Cayenne Pepper

3/4 teaspoon White Pepper

3/4 teaspoon Black pepper

1/2 teaspoon dried Thyme Leaves

1/2 teaspoon dried Oregano Leaves

6 (8 to 10-ounce) Redfish Fillets, cut about 1/2 inch thick (You can also use Pompano, Tilefish, Salmon, or Red Snapper fillets)

Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.

Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degree oven.

Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining filletss. Serve each fillet while piping hot.

To serve, place one fillet and a ramekin of butter on each heated serving plate.


Now Available in IBooks You Can’t Keep New Orleans Out Of the Cook

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