Paul Prudhommes Blackened Redfish Recipes
PAUL PRUDHOMME'S BLACKENED SEASONING BLEND
Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Food.com.
Provided by byZula
Categories Low Cholesterol
Time 10m
Yield 1/4 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients well.
- This seasoning is fantastic when used on not only fish, but chicken and steak as well.
- Dip the meats in melted butter and then into this mix before cooking.
Nutrition Facts : Calories 223.2, Fat 5.5, SaturatedFat 1.1, Sodium 23292.7, Carbohydrate 47.6, Fiber 19.4, Sugar 4.7, Protein 9.6
PAUL PRUDHOMME'S BLACKENED REDFISH
The chef Paul Prudhomme's recipe for blackened redfish once became a national craze. Mr. Prudhomme dipped redfish fillets in butter, dusted them with ground cayenne and a mix of dried herbs, and seared them in a red-hot iron skillet until a black crust formed. The dish became so popular that the redfish population in the Gulf of Mexico came under threat. You could use fluke, flounder or porgy, instead. Any firm white-fleshed fish will do.
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.
- Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.
- Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.
- When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 51 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 31 grams, Sodium 731 milligrams, Sugar 0 grams, TransFat 2 grams
BLACKENED REDFISH
Make and share this Blackened Redfish recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat the redfish with one tablespoon olive oil and Blackening Season blend.
- Heat a non stick heavy sauté pan to very, very hot.
- Add two tablespoons of olive oil to pan.
- Add fish fillets and cook 2 to 3 minutes.
- Add remaining olive oil turn fish and cook another 2 minutes.
- Squeeze juice of one lemon on fish fillets and serve with additional fresh lemon wedges.
Nutrition Facts : Calories 403.1, Fat 25.2, SaturatedFat 4.5, Cholesterol 145.1, Sodium 171.8, Carbohydrate 2.9, Fiber 1.6, Sugar 0.4, Protein 40.4
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PAUL PRUDHOMME - WIKIPEDIA
Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef …
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From en.wikipedia.org
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CHEF PAUL PRUDHOMME'S SEASONING BLACKENED REDFISH MAGIC
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