Best 5 Paul Prudhommes Blackened Redfish Recipes
**Blackened Redfish: A Culinary Masterpiece from Paul Prudhomme**
Prepare to embark on a tantalizing culinary journey with Paul Prudhomme's blackened redfish, a dish that embodies the essence of bold flavors and vibrant Cajun cuisine. This delectable seafood creation, featured in Alice Recipes, offers a symphony of flavors that will delight your taste buds. From the perfectly blackened exterior to the tender and flaky fish, each bite promises an unforgettable experience. Accompanied by a medley of tantalizing recipes, including a zesty remoulade sauce, a flavorful dirty rice, and a refreshing cucumber salad, this blackened redfish extravaganza will transport you to the heart of Louisiana's culinary traditions. Get ready to indulge in a feast that celebrates the vibrant spirit of Cajun cooking.
CHEF PAUL PRUDHOMME'S FAMOUS BLACKENED REDFISH
Steps:
- This will cover 6 (8-10 oz.) fish fillets (preferably redfish or any other firm fleshed fish) that are cut about 1/2 inch thick Heat a large cast iron skillet over very high heat, beyond smoking stage, until you see white ash in skillet bottom (10 minutes). Dip each fillet in melted butter, coating well. Sprinkle seasoning mix generously on both sides of fillet, patting in by hand. Place in hot skillet. Pour 1 tsp of melted butter on top. (Careful, butter may/will flame up.) Cook over high heat until underside looks charred, about two minutes. Turn fish over and pur another teaspoon of butter on top and cook until done. Time will vary with fillet's thickness. Serve with melted butter. * Warning: Intense Smoke and Heat; Best Cooked Outdoors.
Nutrition Facts : Calories 1338 calories, Fat 147.932267084989 g, Carbohydrate 8.73047542379119 g, Cholesterol 388.72 mg, Fiber 4.06045427875923 g, Protein 3.47250500188658 g, SaturatedFat 93.1095554586018 g, ServingSize 1 1 Serving (195g), Sodium 23.9523333376791 mg, Sugar 4.67002114503196 g, TransFat 10.4319903334995 g
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 CATFISH
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- The fillets should be at room temperature. 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, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.
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
BLACKENED REDFISH
Make and share this Blackened Redfish recipe from Food.com.
Provided by Dreamgoddess
Categories Cajun
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick.
- Redfish and pompano are ideal for this method of cooking.
- If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness.
- If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted.
- In any case, the fillets or steaks must not be more than 3/4 inch thick.
- 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. (FT - this recipe is *NOT* for the faint of heart) 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 250F 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 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 fillets.
- Serve each fillet while piping hot.
- To serve, place one fillet and a ramekin of butter on each heated serving plate.
Tips:
- Use a well-seasoned cast iron skillet for the best sear.
- Make sure the fish is completely dry before searing to prevent splattering.
- Sear the fish over high heat for a few minutes per side, or until it is cooked through.
- Do not move the fish around in the skillet while it is searing.
- Once the fish is cooked, remove it from the skillet and let it rest for a few minutes before serving.
- Serve the blackened redfish with your favorite sides, such as rice, vegetables, or a salad.
Conclusion:
Paul Prudhomme's blackened redfish is a delicious and easy-to-make dish that is sure to impress your guests. The blackened seasoning gives the fish a slightly spicy and smoky flavor, and the crispy skin is the perfect contrast to the tender, flaky flesh. This dish is perfect for a special occasion or a casual weeknight meal. Give it a try and see for yourself why it is one of Prudhomme's most popular recipes.
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