Chef Paul Prudhomme’s Blackened Redfish
Redfish are not only fun to catch, they make an exquisite dinner. The secret to good blackened redfish is the seasoning. Chef Paul Prudhomme’s Blackened Redfish Magic gives it the right touch for a perfect meal. This recipe also tastes great on red snapper, catfish, salmon, and tuna.
1 bottle, Chef Paul Prudhommme’s Blackened Redfish Magic
1 stick unsalted butter (melted)
6 fish fillets, about ½-inch thick
Heat cast-iron skillet on grill. Make sure grill is on high heat to get your skillet to 600 degrees. When the pan begins to smoke, it is ready. Dip fish fillets in the melted butter, enough to cover both sides of fillets. Sprinkle ¾ teaspoon of Chef Paul Prudhomme’s Redish Magic seasoning top of each fillet. Place sprinkled fillets, seasoned-side down, onto the cast iron skillets. Sprinkle another ¾ teaspoon of Redfish Magic seasoning onto the top of each fillet. Cook till the fish starts to flake (about 4 minutes) and serve right off the pan. Enjoy!
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