Blackened redfish

Blackened Redfish remains one of the best ways to cook redfish, use this recipe on the grill or in a skillet, both ways give a perfect piece of redfish.

Blackened Redfish on the Half Shell 4 to 6 6/8 oz Redfish on the Half Shell Fillets 6 tbsp olive oil Blackened Seasoning (Chef Paul's Blackened Redfish

A blackened catfish recipe, made with Cajun spices and seared in a cast-iron pan. Lots of different fish are good for blackened fish, however.

This blackened fish recipe is the perfect easy weeknight meal with your favorite fish butter basted, seasoned with blackening seasoning and seared.

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. Paul Prudhomme’s Blackened Redfish - NYT Cooking

Paul Prudhomme put this "Cajun" classic—a filet of fish dredged in a flurry of spices and seared in butter—on the culinary map.

Slow-roast grouper in the oven to retain moisture and saute snapper and other delicate fish in an iron skillet

Blackened Redfish with Herb Butter recipe from Steven Raichlen's barbecue show, Project Fire Episode 203: Gulf Coast Grill. Easy fish recipe.

As hard as it may be to believe, blackening hasn't always been an important part of Cajun cooking. Chef Paul Prudhomme pioneered the method in the early 1980s while cooking at New Orleans’ Commander’s Palace and it's since become an essential element of Cajun cuisine. The secret to blackening? It's a complex mix of high

Paul Prudhomme put this "Cajun" classic—a filet of fish dredged in a flurry of spices and seared in butter—on the culinary map.